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Categories:
fresh beets kosher salt chicken stock sour cream plain yogurt sugar lemon juice champagne vinegar fresh ground black pepper cucumbers scallion fresh dill
Viewed: 49 - Published at: 2 years agoIngredients
- 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 fresh lemon juice
- 2 teaspoons champagne vinegar
- 1 1/2 teaspoons fresh ground black pepper
- 2 cups medium-diced English cucumbers, seeds removed
- 1/2 cup chopped scallion, white and green parts
- 2 tablespoons chopped fresh dill, plus extra for serving
Method
- 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.
