Cold Beet And Cucumber Soup
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
56
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 medium
Beets (trimmed)1 tbsp
Wine Vinegar1 cup
Juice (beet)1 cup
Chicken Broth1
Salt1 cup
Sour CreamDirections:
1
Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes
2
Drain beets; cool slightly
3
Peel and coarsely chop
4
Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor
5
Add some of the liquids to blend
6
Puree, but not too fine
7
Thin to desired consistency with beet juice and broth
8
Transfer to bowl, season, and chill several hours
9
Check seasoning before serving
10
Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill
11
Can be made up to 3 days in advance, covered, chilled