Cold Beet Soup Recipes

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LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)



Lithuanian Saltibarsciai (Cold Beet Soup) image

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

4 eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
¼ cup minced chives
1 bunch fresh dill, minced

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

SUMMER BORSCHT



Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

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.

COLD BEET SOUP - SUMMER BORSCHT



Cold Beet Soup - Summer Borscht image

This Cold Beet Soup aka Cold Borscht is perfect on a hot lazy summer day. It is guaranteed to freshen you up and is really easy to make!

Provided by CookingTheGlobe

Time 10m

Number Of Ingredients 11

1 quart (liter) kefir, or buttermilk, or 2 parts buttermilk 1 part plain yogurt
2 cups (500ml) water
3 small boiled beets (, grated)
2 small cucumbers (, peeled (if the skin is too thick) and coarsely chopped)
2 eggs (, hard boiled)
handful of scallions (, finely chopped)
splash of lemon juice or vinegar
pinch of salt
pinch of sugar
handful of chopped dill
boiled dill potatoes (, for serving (optional))

Steps:

  • In a pot, add the beets, cucumbers, kefir and water. Add the dill, and stir. Taste and season with salt and pepper. Add a splash of vinegar or lemon juice if required. Refrigerate for few hours.
  • Serve the soup in a bowl with some quartered or chopped boiled egg. Don't add eggs to the pot, because they will soak up the pink color. Sprinkle the scallions on top. Enjoy!

Nutrition Facts : Calories 162 kcal, ServingSize 1 serving

NINA'S RUSSIAN COLD BEET SOUP (KHOLDNYK)



Nina's Russian Cold Beet Soup (Kholdnyk) image

Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience.

Provided by Nina Capaccio

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h20m

Yield 5

Number Of Ingredients 7

4 cups fat-free buttermilk
1 cucumber - peeled, seeded, quartered lengthwise and diced
1 (15 ounce) can sliced beets with liquid
3 green onions, chopped
2 tablespoons chopped fresh dill
½ teaspoon salt, or to taste
2 tablespoons white vinegar, or to taste

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.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 19.3 g, Cholesterol 4 mg, Fat 0.2 g, Fiber 2.1 g, Protein 8.6 g, Sodium 577 mg, Sugar 15.4 g

COLD BEET AND CUCUMBER SOUP



Cold Beet and Cucumber Soup image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 6 cups

Number Of Ingredients 10

4 medium beets, trimmed
3 to 4 scallions, chopped
1 cucumber, peeled, seeded, chopped
1 teaspoon grated fresh horseradish
1 tablespoon wine vinegar
1 cup beet juice
1 cup chicken broth
Salt and freshly ground pepper
1 cup sour cream
Handful fresh dill sprigs

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.

COLD BEET SOUP FOR SUMMER



Cold Beet Soup for Summer image

My version of a lithuanian cold beet soup. There is nothing better on a hot day. Needs to be served ICE cold (sometimes we even float a few ice cubes in it!) The color is a little unusual, but once you give it a try,the first hot day of summer you'll be thinking...It's time for that pink soup...

Provided by Judy Frey 53

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 5

28 ounces canned beets
1 large cucumber
2 tablespoons white vinegar
1 1/2 cups sour cream
2 teaspoons dried dill weed

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,.

Nutrition Facts : Calories 260.2, Fat 18.5, SaturatedFat 11.3, Cholesterol 38, Sodium 433.6, Carbohydrate 21.1, Fiber 3.8, Sugar 12.4, Protein 5.1

COLD BEET SOUP



COLD BEET SOUP image

Categories     Dairy     Vegetable     No-Cook     Vegetarian

Yield Enough for the Lithuanian Army, or one big bowl fo

Number Of Ingredients 8

2 can whole beets, grated or
5 fresh whole beets. boiled till soft, peeled and grated
1 cukecumber, finely diced
3 hard boiled eggs, finely chopped
3 tbs fresh dill (can use more if you like the taste), stems cut off
1 qt low fat buttermilk
1/2 qt skim milk
1 tsp salt (or to taste), should be not too salty

Steps:

  • add milks to vegetables, dill, and eggs and stir. Soup should be pink to dark pink in color. The more beets you add, the thicker the soup becomes and the darker pink it turns. Add salt, start with 1 tsp, taste, salt to taste. Put in fridge for 1 hour so the flavors can blend. Serve with boiled potatoes (the best are new red tiny potatoes) flavored with dill and sprinkled with a little butter. My children put the hot potato right in the cold soup-Yum!

FRENCH COLD BEET SOUP



French Cold Beet Soup image

Categories     Beet     Raw     Simmer     Boil

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds raw beets (about 4)
1 pound onions (2 medium)
2 cloves garlic, peeled and left whole
1 tablespoon sugar
Salt and freshly ground pepper to taste
3 tablespoons balsamic vinegar
1/2 cup sour cream, crème fraîche, or good yogurt
4 tablespoons fresh dill, chervil, or mint cut into chiffonade

Steps:

  • Peel the beets and the onions. Cut them into chunks, and toss them together in a large soup pot. Pour in about 2 quarts of water, or enough to cover the vegetables by an inch or so. Add the garlic, sugar, and salt and freshly ground pepper to taste. Bring to a boil, skimming the surface of any impurities that rise. Lower the heat, cover, and simmer for about an hour, or until the beets are cooked.
  • When the soup has cooled off, ladle the vegetables and some of their broth into a blender, and purée to the consistency of a thick soup. Stir in the vinegar. Adjust the thickness and seasoning of the soup to your taste, adding more beet broth if you want a thinner soup. Serve cold in soup bowls with a dollop of the sour cream, crème fraîche, or yogurt and a sprinkle of the dill, chervil, or mint.

MAMA LEAH'S JEWISH KITCHEN COLD BEET BORSCHT



Mama Leah's Jewish Kitchen Cold Beet Borscht image

My name is Leah, but I am not "Mama Leah" Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen" hint: wear old clothes or an apron when preparing beets! THEY STAIN!

Provided by Viking Knitter

Categories     Vegetable

Time 6h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 cups water
8 large beets (canned okay)
1/2 cup sugar
1 medium onion, peeled and cut in half
1 tablespoon salt (to taste)
1/2 cup lemon juice (or juice of 4 fresh lemons)
6 small potatoes (I prefer red-skinned)
sour cream

Steps:

  • Boil water in stock pot.
  • To prepare beets: Wash beets well, scrubbing away dirt and sand.
  • Trim the root and stem ends and discard.
  • Cut in large (2-3 inch) slices.
  • Add to water: beets, onion, lemon juice, salt, and sugar.
  • Boil 1 hour, let beets cool and peel.
  • Chop coarsely in food processor, and return to broth.
  • Place pot in refrigerator until cold.
  • 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
  • Ladle cold borscht over hot potatoes and serve with sour cream on the side.

Nutrition Facts : Calories 178.1, Fat 0.2, SaturatedFat 0.1, Sodium 923.5, Carbohydrate 42.5, Fiber 4.1, Sugar 18.4, Protein 3.6

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