Chilled Beet Soup With Sour Cream
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
12 cups
Water3 medium
Carrot (coarsely chopped)1.5 tsps
Salt1 tsp
Black Pepper1 cup
Cider Vinegar (to taste)1 cup
Sugar (to taste)1 cup
Chives (chopped fresh)Directions:
1
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
2
Transfer beets with a slotted spoon to a bowl, reserving liquid in pot
3
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
4
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)
5
While vegetables cook, peel beets and coarsely grate using large holes of a box grater
6
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
7
Cool soup completely, uncovered, then chill, covered, until cold, at least 2 hours
8
Season with salt and pepper before serving
9
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
10
Transfer beets with a slotted spoon to a bowl, reserving liquid in pot
11
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
12
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)
13
While vegetables cook, peel beets and coarsely grate using large holes of a box grater
14
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
15
Cool soup completely, uncovered, then chill, covered, until cold, at least 2 hours
16
Season with salt and pepper before serving