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 & CELERY SOUP
My mother served this for a Thanksgiving lunch. I admit, I was a little dubious about it at first, since beets have never been my favourite vegetable. (Once upon a time they were my absolutely least-liked food, but I've seen at least a glimmer of the light.) Anyway, this soup was delicious! Just wonderful! I made sure to get the recipe from her before heading home. (She adapted the recipe from Gourmet Magazine.)Note: the celery can be replaced with peeled, chopped celery root.
Provided by Jenny Sanders
Categories Vegetable
Time 7h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel the beets and cut them into 1" chunks.
- Yes, raw.
- Peel and dice the onion, and chop the celery.
- In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
- When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
- Puree the soup, and chill 6 hours to overnight.
- Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
- Serve with a dollop of yogurt, and a sprinkling of minced chives.
Nutrition Facts : Calories 209.6, Fat 8.9, SaturatedFat 1.8, Cholesterol 2.6, Sodium 237.2, Carbohydrate 27.7, Fiber 4.9, Sugar 19.6, Protein 8
COLD BEET AND CELERY SOUP
Steps:
- In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.
- In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Chill soup, covered, at least 6 hours or overnight.
- Thin soup with ice water and season with additional vinegar and salt and pepper.
- Garnish soup with sour cream and chives.
COLD BEET AND CUCUMBER SOUP
Steps:
- Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
- Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.
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
CHILLED BEET SOUP WITH SOUR CREAM
Categories Soup/Stew Dairy Herb Vegetable Appetizer Lunch Beet Chill Healthy Sour Cream Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 14
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.
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