This chilled beet and cucumber soup is a vibrant, refreshing dish perfect for warm weather or as a light starter. The deep, earthy sweetness of boiled beets is balanced by the cool crunch of fresh cucumbers and the bright acidity of lemon and rice-wine vinegar. A swirl of yogurt or sour cream adds a creamy, tangy finish that complements the rich red broth. Garnished with fresh dill, it offers a beautiful presentation and complex flavors in every spoonful. Its an elegant yet simple recipe that feels sophisticated but comes together easily, making it ideal for summer gatherings, picnics, or a light lunch.
Chilled Beet And Cucumber Soup
Description
This chilled beet and cucumber soup is a vibrant, refreshing dish perfect for warm weather or as a light starter. The deep, earthy sweetness of boiled beets is balanced by the cool crunch of fresh cucumbers and the bright acidity of lemon and rice-wine vinegar. A swirl of yogurt or sour cream adds a creamy, tangy finish that complements the rich red broth. Garnished with fresh dill, it offers a beautiful presentation and complex flavors in every spoonful. Its an elegant yet simple recipe that feels sophisticated but comes together easily, making it ideal for summer gatherings, picnics, or a light lunch.Ingredients
Directions
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In a large nonreactive stockpot, combine the trimmed beets, quartered onion, poultry stock, 1 cup of water, and granulated sugar.
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Cover the pot and bring the mixture to a boil over medium-high heat.
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Reduce the heat to low and simmer, covered, for 45 to 60 minutes, or until the beets are tender when pierced with a fork.
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Using a slotted spoon, transfer the cooked beets to a colander and reserve the cooking liquid in the pot.
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Peel the beets under cold running water to easily remove the skins.
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Halve 3 of the peeled beets and cut the remaining beets into strips that are 1 inch long and 1/4 inch wide.
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Cover the beet strips and refrigerate them until needed.
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Strain the reserved cooking liquid through a fine-mesh sieve into a large bowl, discarding the onion and any solids.
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In a food processor fitted with a metal blade, puree the 6 beet halves with 1 cup of the strained liquid until smooth.
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Stir the beet puree into the remaining strained liquid in the large bowl.
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Cover the bowl and refrigerate the soup base for at least 4 hours or overnight to chill thoroughly.
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Once chilled, add the refrigerated beet strips, cucumber strips, lemon juice, rice-wine vinegar, salt, pepper, and half of the chopped dill to the beet mixture.
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Stir well to combine all ingredients.
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Ladle the soup into individual bowls.
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Garnish each serving with a dollop of yogurt or sour cream and the remaining chopped dill.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180.2kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 1.2g6%
- Cholesterol 6.6mg3%
- Sodium 2640.0mg111%
- Total Carbohydrate 35.3g12%
- Dietary Fiber 7.6g31%
- Sugars 24.7g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
