Summer Borscht

Serve this cooling soup on a hot summer day.

Serves: 6Hands-on: 5 minutesTotal: 12 hours 5 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 3½ cups shredded cooked beets
  • ¼ cup diced onion
  • ½ tsp. salt
  • 1 tsp. sugar
  • ¼ cup lemon juice
  • ½ Tbsp. celery seed
  • 2 cups chicken stock
  • 2 cups water
  • ½ sour cream
  • 1 Tbsp. chopped dill

Directions

  • Place the beets, onion, salt, sugar, lemon juice, celery seed, stock, and water in a 4-quart slow cooker. Cook on low for 8 hours.
  • Refrigerate the soup for at least 4 hours. Serve cold with a dollop of sour cream and a sprinkling of dill.