This is a chicken broth based summer borscht that is served cold. Zesty, refreshing and quite nutritious, this borscht will surprise you with a distinct flavor and interesting taste.
To make broth for this borscht you can use chicken bones or any other part of the chicken that you have on hand. Place chicken parts in a deep pot, add water and slowly bring to a boil. Remove any foam that will appear on top of the liquid. Boil the chicken for 1-1 ½ hours on low. Add salt 30 minutes before the broth is done. Strain the broth and cool it down.
Wash the beetroot thoroughly and peel it. Place in a pot and add enough water so it will cover the beetroots for 2 inches. Quickly bring to a boil and keep cooking on medium high heat for 30 minutes. When done, take the beetroot out, cool it down and cut into strips. Strain the beetroot broth and cool it.
Peel cucumbers and cut them into thin slices. Chop the dill.
In a separate pot, mix sour cream, yogurt, lemon juice and salt. Then add 1 ½ cups of beetroot broth and beat thoroughly. Add boiled beetroot, cucumbers, chopped dill and chilled chicken broth. Mix well, add a pinch of freshly ground black pepper and taste for salt. Place the pot in the fridge for 2 hours.
When serving the borscht, ladle it into bowls, add tzatziki sauce into every bowl and garnish with dill.
You will need:
For broth:
- Water – 4 cups
- Chicken bones or any chicken parts – 10 oz
- Salt – 2 teaspoons
For borscht:
- Water – 4-6 cups
- Beetroot – 20 oz
- Sour cream – 1 cup
- Yogurt – ⅔ cup
- 1 cucumber
- ¼ lemon
- A pinch of ground black pepper
- Chopped dill
- Salt – to taste
To serve:
- Tzatziki sauce – 8 oz
- Bunch of fresh dill
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