Cold Beet Yogurt Soup

Cold Beet Yogurt Soup

Cold Beet Yogurt Soup

Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.Anna Stockwell

Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl. Lemon-dill ice cubes provide a cooling garnish for this summery soup. The beets can be boiled or roasted before being cooled. The ice cubes should be made at least five hours, and up to four days, before serving. This recipe was developed by assistant editor Anna Stockwell for her story on cold yogurt soups.

Find this recipe in our cookbook, SAVEUR: Soups and Stews