AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 1 pound beets (6 medium)
 1 cup water
 1 cup low-sodium vegetable broth
 3/4 cup full-fat coconut milk (can)
 5 Tbsp. fresh lemon juice (1/2 lemon)
 2 Tbsp. sherry vinegar
 1 Tbsp. maple syrup
 1 tsp. salt
 1 English cucumber
 1/4 cup scallions, green part only (about 1 small bunch)
 1 Tbsp. fresh dill
Prep:
1

Roast beets: Wrap in foil and roast at 375°F for about 45 minutes. Remove from oven, let cool, and peel. Chop about 1/4 cup of the beets and dice the rest for garnish.

2

Dice cucumber.

3

Thinly slice scallions (green parts).

4

Mince dill.

Make:
5

In a blender, combine water, vegetable broth, chopped beets, coconut milk, lemon juice, sherry vinegar, maple syrup, and salt. Blend until smooth.

6

Stir in diced beets, cucumber, scallions, and dill. Reserve small amount of each for garnish, if desired.

7

Refrigerate soup until very cold, at least 2 hours.

8

Divide soup equally among serving bowls and garnish with reserved diced beet mixture, if desired.

Ingredients

 1 pound beets (6 medium)
 1 cup water
 1 cup low-sodium vegetable broth
 3/4 cup full-fat coconut milk (can)
 5 Tbsp. fresh lemon juice (1/2 lemon)
 2 Tbsp. sherry vinegar
 1 Tbsp. maple syrup
 1 tsp. salt
 1 English cucumber
 1/4 cup scallions, green part only (about 1 small bunch)
 1 Tbsp. fresh dill

Directions

Prep:
1

Roast beets: Wrap in foil and roast at 375°F for about 45 minutes. Remove from oven, let cool, and peel. Chop about 1/4 cup of the beets and dice the rest for garnish.

2

Dice cucumber.

3

Thinly slice scallions (green parts).

4

Mince dill.

Make:
5

In a blender, combine water, vegetable broth, chopped beets, coconut milk, lemon juice, sherry vinegar, maple syrup, and salt. Blend until smooth.

6

Stir in diced beets, cucumber, scallions, and dill. Reserve small amount of each for garnish, if desired.

7

Refrigerate soup until very cold, at least 2 hours.

8

Divide soup equally among serving bowls and garnish with reserved diced beet mixture, if desired.

Summer Borscht With Cucumber & Dill