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.
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 & 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
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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