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Serves 4


For the ice cubes:

3 Tbsp. fresh dill, finely minced
1 Tbsp. lemon juice
1/8 tsp. salt

For the soup:

1 lb. beets, cooked, chilled and peeled
1 1/4 cups plain yogurt
1/4 cup fresh dill
4 Tbsp. lemon juice
1/2 tsp. salt


To make the ice cubes, divide the dill, lemon juice and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze until solid.

In a blender, combine the beets, yogurt, dill, lemon juice and salt. Blend on high speed until completely smooth. Adjust seasonings if necessary. Portion soup into individual bowls and top each with a lemon-dill ice cube. You’re done!