Serves 6


  • 8 medium beets, peeled, cut in half and sliced in thin half-moons
  • 7 cups water
  • 2 tsp Himalayan salt, or to taste
  • 6 tbsp fresh lemon juice (about 3 lemons)
  • 1 tbsp organic raw honey
  • 2 large garlic cloves, cut in half lengthwise
  • ¾ cup plain full fat Greek yogurt (optional)
  • 1 small cucumber, peeled, seeded, and cut in small dice
  • Chopped fresh dill or chives for garnish


  1. Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add lemon juice, Himalayan salt to taste, and honey.
  2. Simmer uncovered for 20 minutes. Remove from the heat and add the garlic.
  3. Let cool, then cover and and place in refrigerator until chilled. Taste and adjust seasoning, remove garlic cloves.
  4. Garnish the chilled beet soup with 2 tablespoons yogurt (optional), diced cucumber and minced dill or chives.


This recipe is perfect for a warm dinner spent al fresco. Normally Borscht, or Russian beet soup, is a hearty and meaty dish eaten on cold winter days. However, Martha Rose Shulman from the New York Times has converted this recipe into a lighter, chilled version. Beets are known for their detoxifying properties. They are full of both soluable and insoluable fiber, meaning they work to keep you feeling full, but also aid in digestion. Beetroot also contains vitamin C and antioxidants which are great for full body maintenance. Enjoy this recipe with a side of greens for a refreshing meal.

Adapted from The New York Time’s Clear Summer Borscht recipe by Martha Rose Shulman

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