Cold Beet And Cucumber Soup 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.

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.

EASY COLD CUCUMBER SOUP

Steps:

• Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

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 CUCUMBER SOUP WITH ROASTED BABY BEETS

Steps:

• Heat oil in a medium skillet over medium-high heat. Add onions, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Stir in 1/4 cup water. Cover, and cook until soft, about 2 minutes. Let stand until cool.
• Place onion mixture and cucumbers in a food processor, and process until smooth. Add yogurt, 1 teaspoon salt, and remaining 1/2 cup water, and process until smooth. Transfer to a bowl, cover, and refrigerate until chilled, at least 2 hours, or overnight.
• Meanwhile, make the beets: Preheat oven to 400 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with oil, and season with salt and pepper. Fold parchment and foil over beets, crimping along edges to create a packet. Place on a baking sheet, and roast until beets can be pierced easily with the tip of a knife, about 45 minutes. Remove from oven, and let stand until cool enough to handle, about 30 minutes. Rub skins off beets with a paper towel. Cut beets into 1/2-inch cubes, 1/2-inch-thick wedges, or a combination. (Beets will keep, covered and refrigerated, for up to 2 days.)
• Stir parsley and lemon juice into chilled soup. Season with salt and pepper. Divide among 8 bowls. Garnish with beets and sprinkle with parsley just before serving.

DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE

Steps:

• In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
• Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
• Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.