Plan ahead- the soup will need to chill for at least 2 hours

• Cook beets in a pot of salted water until soft, about 40 min. Remove beets and set aside to cool. Measure out 1 ½ c cooking liquid and set aside to cool.
• Finely chop the shallot, place in a small jar, and add apple cider vinegar on top of the shallot; set aside to macerate as you prepare the remaining ingredients. Chop the cucumber into small pieces and finely chop the dill. Set aside.
• Peel the beets, chop a third of them into small pieces and set aside. Roughly chop the remaining beets and add them to a large pot.
• Add the beet cooking liquid, chicken stock, and greek yogurt and sour cream to the pot with the beets, blend together with an immersion blender (or you can do this in a batches in a blender). Add the macerated shallots, along with the vinegar to the soup, along with the chopped beets, cucumber, dill, sugar, lemon juice, olive oil, 1-2 tsp salt, and black pepper. Stir to mix, cover, and move to the refrigerator; the flavors will change as the borscht chills so don’t worry if it doesn’t taste great at this point. Chill for at least 2 hours.
• After chilling, taste and adjust salt, sugar, and acid as needed. Serve cold with more dill, sour cream, and black pepper to garnish.