Summer Borscht with Cucumber Dill Salad
Gayle McLeod | July 17, 2015
The secret to a great cold soup is amping up the seasoning with a bit of extra salt and a boost of acidity. This version of a summer borscht is as refreshing as a salad, as satisfying as a soup, and it's the perfect meal on a hot day.
1 litre container of Beet Borscht (thawed and chilled)
1 medium long english cucumber (seeded and diced), about 2 cups
3-4 green onions, thinly sliced
2 tbsp coarsely chopped fresh dill
juice of 1 lemon
2 tsp white balsamic or champagne vinegar
1/2 tsp flake sea salt
freshly ground black pepper
3/4 cup sour cream or plain kefir yogurt
Combine all ingredients except the borscht and sour cream in a medium bowl. Toss to combine.
Divide the cold borscht into bowls and spoon the cucumber salad on top. Add a spoonful of sour cream or yogurt and more freshly ground black pepper.