Summer Borscht With Tzatziki

• 2 lbs beets (5, without tops and scrubbed)
• 2 cups homemade chicken broth or 2 cups store-bought low sodium chicken broth
• 1 cup sour cream
• 1 cup plain yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon coarse salt
• 1 English cucumber, peeled and cut into 1/4 inch dice
• 2 tablespoons finely chopped fresh dill, plus
• 8 small dill sprigs (to garnish)
• fresh ground pepper
• 1 English cucumber, peeled and grated 3/4 cup
• 1 teaspoon coarse salt
• 1 cup plain yogurt
• 12 small garlic clove, minced
• 1 teaspoon fresh lemon juice
• 2 tablespoons finely chopped fresh dill

1. Place beets in a medium saucepan, and cover with water by 2 inches.
2. Bring to a boil, reduce heat, and simmer until tender, 30-35 minutes.
3. Remove beets with a slotted spoon, reserving cooking liquid.
4. let beets cool, about 20 minutes.
5. Strain cooking liquid through a cheesecloth-lined sieve and refrigerate, covered until chilled, about 2 hours.
6. Peel beets, and cut into a quarter inch dice.
7. Whisk together stock, sour cream, yogurt, lemon juice, the salt and 1 1/2 cups cooled beet liquid in a large bowl.
8. Stir in beets, cucumber and dill.
9. Season with pepper.
10. Cover and refrigerate for 2 hours or up to 1 day.
11. TZATZIKI:.
12. Toss cucumber with salt in a colander and let drain for 20 minutes.
13. Press lightly to extract water, then add cucumber to a medium bowl.
14. Stir in yogurt, garlic, lemon juice, and dill.
15. Cover and refrigerate for 1 hour, or up to 1 day.
16. Stir soup then divide among 8 bowls.
17. Spoon 1 tablespoons Tzatziki onto each serving, and top with a sprig of dill.

beets, chicken broth, sour cream, plain yogurt, lemon juice, coarse salt, cucumber, fresh dill, dill, fresh ground pepper, cucumber, coarse salt, plain yogurt, garlic, lemon juice, fresh dill

Taken from www.food.com/recipe/summer-borscht-with-tzatziki-341744 (may not work)