Summer Young Beet Borscht

• 2 pounds young small or medium beets, scrubbed
• Fresh, bright green tops cut of and reserved, washed and thinly sliced
• 2 cups homemade or store-bought low-sodium chicken stock
• 1 cup sour cream, plus more for serving
• 1 cup plain whole-milk yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar
• 1 tablespoon coarse salt
• 3-4 Kosher Dill Pickles, peeled and cut into 1/4-inch dice
• 1/2 cup chopped scallions, white and green parts
• 2 extra large hard boiled eggs, cut into 1/4-inch dice
• 2 tablespoons finely chopped fresh dill
• Freshly ground pepper

1. Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat add some salt and simmer until tender, 30 to 35 minutes.
2. Remove beets with a slotted spoon, reserving cooking liquid. Let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4-inch dice.
3. Whisk together stock, sour cream, yogurt, lemon juice, the salt, sugar and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, pickles, eggs, scallions, beet tops and dill. Season with pepper.
4. Cover, and refrigerate for 2 hours (or up to 1 day).rnServe cold with a dollop of sour cream.

beets, chicken, sour cream, milk, lemon juice, sugar, coarse salt, pickles, scallions, eggs, fresh dill, freshly ground pepper

Taken from food52.com/recipes/14226-summer-young-beet-borscht (may not work)