Chilled Beet Soup With Sour Cream Recipes

LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)

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.

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.

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.

CHILLED TOMATO AND BEET SOUP

Steps:

• Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely.
• Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour.
• Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using.

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!

COLD BEET SOUP FOR SUMMER

Steps:

• Drain beets, reserving liquid.If using whole or sliced beets, slice into matchstick pieces.Peel and dice cucumber. (I like fairly large dice.).
• Hold back about 3/4 cup of julianned beets in a seperate bowl.Add remaining beets and chopped cucumber to a large bowl. Add reserved beet juice,14 oz. of water and 2 tablespoons vinegar.
• Stir about 1/2 cup of sour cream into the beets you held in the seperate bowl.(this process keeps the sour cream from "breaking up" in the soup and making lumps.)Stir until the sour cream/beet mixture is smooth. Add another 1/2 cup of sour cream. Stir until smooth. Add 1/4 cup of the beet juice from the large bowl and stir until smooth.Stir in the last 1/2 cup of sour cream. Mixture should be without lumps (sour cream should be liqified.)This seems complicated, but once you get the hang of it, it goes quite quickly.
• Add the beet/sourcream mix to the large bowl and stir to combine. At this point, taste to see if the level of vinegar is to your liking, if not add a little more.
• Add the dried dill. The 2 tsp is a good place to start, but I usually add more.
• Cover and chill at least 2 hours.Serve in chilled bowls. My mom adds chopped hard boiled eggs to this soup, so if you want to give that a try it's up to you,.

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 BEET SOUP WITH SOUR CREAM

Steps:

• Bring beets and water to a boil in an 8-quart pot, covered, then reduce heat slightly and cook at a low boil until tender, 30 to 40 minutes. Transfer beets with a slotted spoon to a bowl, reserving liquid in pot. Add carrots, cabbage, celery root, bay leaf, dill sprigs, salt, and pepper to liquid in pot and briskly simmer, partially covered, over moderate heat until vegetables are tender, about 30 minutes. Add vinegar and sugar, stirring until sugar is dissolved, then pour soup through a sieve lined with a dampened paper towel or cheesecloth into a large bowl, discarding solids (you will have about 7 cups broth; if you have less, add enough water to bring total to 7 cups).
• While vegetables cook, peel beets and coarsely grate using large holes of a box grater.
• Slowly whisk 1 cup broth into sour cream in a bowl until blended, then add to soup along with grated beets, chives, and chopped dill. Cool soup completely, uncovered, then chill, covered, until cold, at least 2 hours. Season with salt and pepper before serving.