Chilled Beet Soup With Sour Cream Recipes

SUMMER BORSCHT

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

BEET GAZPACHO

Steps:

• Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 60-90 minutes. Rinse with cold water.
• Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets (saving one) in a blender with 2 cups cold water, or cold veggie stock). Add half of the chopped onion (about ⅛ cup) , 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
• Prep the garnishes. Finely dice the remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!

CHILLED BEET SOUP WITH SOUR CREAM

Steps:

• Preheat the ovent o 350 degrees.  Line a baking pan large enough to hold the beets in a single layer with aluminum foil.  Place the beets in the lined pan, add about 1/4 cup of water, and cover the pan with more aluminum foil, pressing around the edges to create a seal.  Roast the beets for 60-75 minutes, until the largest one is easily pierced with a fork all the way to the center.  Uncover the pan and set the beets aside to cool slightly.
• When the beets are just cool enough to handle, slip the skins off with your fingers.  Cut the beets into chunks and place them in a food processor fitted with a steel chopping blade.  Add the 1 cup of sour cream, the buttermilk, honey, and vinegar, and process until smooth.
• Transfer the mixture to a large bowl and whisk in the diluted Fond de Poulet Gold® and dill.  Season to taste with salt and pepper and chill, covered, in the refrigerator until cold.
• Serve the soup in chilled bowls topped with the diced cucumbers, a spoonful of sour cream, and a sprinkle of the dill.

NINA'S RUSSIAN COLD BEET SOUP (KHOLDNYK)

Steps:

• Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.

A CHILLED SOUP OF GOAT CHEESE AND BEETS

Steps:

• Preheat the oven to 400°F (200°C). Cut the leaves from the beets (cook them later, treating them as you might spinach) and scrub the beets well. Put them in a roasting pan with a tablespoon of oil and three of water and cover tightly with aluminum foil. Roast for forty-five minutes to an hour, until dark and almost tender.
• Warm the second tablespoon of oil in a shallow pan. Chop the green onions and let them soften for five minutes or so in the oil. Set aside.
• Peel the beets and chop the flesh coarsely. Put them in the pan with the onions, pour over the stock, and bring to a boil. Simmer for seven or eight minutes, cool slightly, then purée in a blender until smooth. Check the seasoning. It will need salt and black pepper. Pour into a pitcher and chill in the refrigerator.
• To make the cream, remove the skin from the goat cheese and mash the flesh with a fork. Stir in the yogurt and chopped herbs. Serve the soup when it is thoroughly chilled, adding spoonfuls of the herb cream at the table.

CHILLED BEET SOUP

Steps:

• Heat the oven to 375°F Put the beets and garlic on a large sheet of aluminum foil. Scatter on the orange zest and thyme, season with salt and pepper, and drizzle with the olive oil. Fold up the sides of the foil and crimp to make a tight packet. Put over a baking sheet and get it into an oven for 1 hour.
• Open the packet and check the beets for tenderness by piercing each beet with the tip of a sharp knife and set aside for 20 minutes. If the beets are hard after piercing, continue baking until tender.
• Using a tough paper towel, rub the skin off the beets using both hands and cut them into chunks. Peel the baked garlic cloves and discard the thyme springs and the orange zest, saving any juices in the foil.
• Drop one third of the beet chunks, the garlic, and any juice collected in the foil, some of the honey and chicken broth. Enough to make a smooth puree while blending. Transfer to a soup container. I recommend doing this part in batches, so the puree can blend better.
• When you are done pureeing, add the orange juice and red wine vinegar, and stir. Also, season to taste with salt and pepper. I like this soup a little tangy so I add a little more of the red wine vinegar.
• Refrigerate the soup for at least 4 hours or until really chilly, serve in soup bowls or cups with 1 tsp of sour cream and ENJOY!

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)

Steps:

• Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
• Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
• Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
• Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
• Do Ahead
• Soup can be made 2 days ahead; cover and chill.

CHILLED BEET SOUP WITH DILL CREAM

Steps:

• Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
• Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.

CHILLED CREAM OF BEET SOUP

Steps:

• Place all ingredients (except garnish) in a blender, blend until smooth and chill.
• Serve in coffee or tea cups and garnish with a dab of sour cream and sprinkle with chives.

CHILLED GOLDEN BEET AND BUTTERMILK SOUP

Steps:

• In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
• Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
• Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
• Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.