Beet Borscht(Good To Make In Early A.M. To Be Served On A Very Hot Day.) - cooking recipe

Ingredients

12 oz. cooked beets
12 oz. beef or chicken stock
zest of 1 lemon
juice of 1 lemon
3 to 4 Tbsp. chopped fresh dill
6 scallions, chopped
1/2 tsp. salt
1/4 tsp. black pepper
2 c. sour cream or 1 c. sour cream and 1 c. fresh plain yogurt
chive blossoms, chopped (if available, for garnish)

Preparation

In blender or food processor, combine beets with stock.
Add lemon, dill, salt and scallions.
Mix until smooth.
Pour into a bowl; blend in the sour cream or sour cream and yogurt.
Chill in refrigerator until very cold.
Taste for seasonings.
It should be nice and lemony.
Top each bowl with another spoonful of sour cream and the chopped chives.