Cold Beet Borscht

Delicious! Simple seasonings make this a cinch to make. (I used the Instant Pot to cook the beets in 13 minutes!)

2 lbs beets washed
2 cups chicken stock preferable homemade but I've used the organic cartons successfully
16 oz sour cream
1/2 cup plain yogurt
1/4 cup sugar try for less
2 Tbsp lemon juice
2 tsp champagne vinegar you might try a balsamic too
1 1/2 tsp freshly ground pepper
2 cups cucumber seeds removed (or not)
1/2 cup scallions white and green parts
2 tbsp fresh dill plus more for garnish
kosher salt

Wash the beets and if using the Instant Pot place on the trivet. Secure the lid and hit pressure cook on high for 13 minutes. Release the pressure carefully. Remove the beets with tongs and allow to cool til you can handle them. Keep 1 1/2 cups of the beet cooking juice for the soup and put aside. Remove the skins and ends and dice the beets into 1/4" dice
Meanwhile in a large bowl place the rest of the ingredients plus the beet juice and whisk til there are no clumps of sour cream. Place in the freezer if you're in a hurry or put in the fridge if you have more time. Chill ingredients thoroughly.
When the beets are cool enough add them to the chilling bowl. Soup needs to be COLD. Garnish with dill you've set aside.

Once I forgot the cucumber and the soup was fine - but it's better with them.