Borscht, Summer Serves 8

Place beets in medium saucepan, and cover w water by 2″. Bring to boil, reduce heat, and simmer until tender, 30-35 min. Remove beets w slotted spoon, reserving cooking liquid. Let beets cool, about 20 min. Strain cooking liquid through a cheesecloth lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4″ dice. Whisk together stock, sour cream, yogurt, lemon juice, salt and 1.5 c cooled beet liquid in large bowl. Stir in beets, cucumber, and dill. Season w pepper. Cover and refrigerate 2 hours or overnight. Stir, divide among bowl. Spoon 1 T tzatziki onto each serving and top w dill sprig.

Beets 2 lb (about 5) w/o tops
Stock 2 c chicken
Sour Cream 1 c
Yogurt 1 c plain whole-milk
Salt 1 T coarse
Cucumber 1 “peeled and cut into 1/4″” dice”
Dill 2 T plus 8 sprigs