Summer Borscht with Tzatziki

Theresa's *divine* contribution to our City of Thieves discussion!

2 pounds medium beets (about 5) without tops, scrubbed
2 cups homemade or store-bought low-sodium chicken stock
1 cup sour cream
1 cup plain whole-milk 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 sprigs for garnish
Freshly ground pepper
Tzatziki *

1. Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat, 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, and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, cucumber, and dill. Season with pepper. Cover, and refrigerate for 2 hours (or up to 1 day).
4. Stir soup, then divide among 8 bowls. Spoon 1 tablespoon tzatziki onto each serving, and top each with a dill sprig.

Tzatziki
1 English cucumber, peeled and grated (3/4 cup)
1 teaspoon coarse salt
1 cup plain whole-milk yogurt
1/2 small garlic clove, minced (1/2 teaspoon)
1 teaspoon fresh lemon juice
2 tablespoons finely chopped fresh dill

Toss cucumber with salt in a colander, and let drain for 20 minutes. Press lightly to extract excess water, then transfer cucumber to a medium bowl. Stir in yogurt, garlic, lemon juice, and dill. Cover, and refrigerate for 1 hour (or up to 1 day).
Makes 1 1/2 cups

Source: Summer Borscht with Tzatziki