Cold summer borscht

Ingredients:

• 5 fresh, thoroughly washed beets (about 900 g without tops)
• 2 cups chicken broth
• 450 g sour cream, plus extra for serving
• 1/2 cup plain yogurt
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 tsp champagne vinegar
• 1.5 tsp ground black pepper
• 2 cups diced cucumber, seeded
• 1/2 cup chopped green onions, white and green parts
• 2 tablespoons chopped dill, plus extra for serving

Preparation:

1. Place the beets in a large saucepan of boiling salted water and cook until tender, 30-40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the beet liquid through a fine sieve and let cool.
2. In a large bowl, combine 1.5 cups of beetroot water, chicken broth, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon of salt, and pepper. Peel the cooled beets with a small vegetable peeler or by hand. Cut the beets into small to medium cubes.
3. Add the beetroot, cucumber, green onion, and dill to the soup. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Season to taste and serve the borscht cold with a dollop of sour cream and a sprig of fresh dill for garnish.