CHILLED BEET SOUP WITH YOGURT AND PEPITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
- To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.
LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)
This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Provided by George Doyle Gamber
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time P1DT35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
- Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 12.7 g, Cholesterol 97.4 mg, Fat 3.8 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 250.2 mg, Sugar 9.9 g
CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
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
This is a wonderful recipe for hot summer days!. Got this off a www.finecooking.com a wonderful recipe website. Made a little variation from the original since it includes horseradish and I'm not a fan of horseradish. My mother and my grandmother absolutely love this recipe and it keeps for up to five days in the refrigerator. If you love soup creams, orange and sweet beet flavors this is a keeper!
Provided by Chef Tweetie
Categories Summer
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 111.5, Fat 6.5, SaturatedFat 1.5, Cholesterol 2.8, Sodium 683.1, Carbohydrate 8.3, Fiber 0.7, Sugar 6.1, Protein 5.5
SWEET AND SOUR BORSCHT SHOOTERS
This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us. Fix a tray of shooters at once so people can just help themselves.
Provided by Lillian Julow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h20m
Yield 30
Number Of Ingredients 7
Steps:
- Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
- Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
- Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 4.9 g, Cholesterol 2.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 69.8 mg, Sugar 3.9 g
CHILLED PEA SOUP SHOOTERS
Enjoy pea soup in a whole new way! The garnish is curried crab, which will catch everyone by surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CHILLED BEET-AND-FENNEL SOUP
The 2005 RecipeZaar World Tour has me in search of new recipes from regions around the world. This is an untried recipe from Cooking Light. I love the flavor that fennel introduces to any dish, including this elegant borscht. If you try it ahead of me, please let me know what you think.
Provided by justcallmetoni
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid. Rinse beets under cold water; drain. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
- Add oil to a medium non-stick pan and saute onions for two or three minutes. Add sliced fennel and 1/4 cup water and bring to a low boil. Reduce heat to a simmer, cover and cook for simmer 20 minutes or until fennel is tender.
- Combine fennel bulb mixture, beet mixture, yogurt, milk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.
Nutrition Facts : Calories 149.6, Fat 4, SaturatedFat 0.6, Cholesterol 1.8, Sodium 311.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.9, Protein 6.7
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