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Categories:
beets chicken sour cream milk lemon juice sugar coarse salt pickles scallions eggs fresh dill freshly ground pepper
Viewed: 90 - Published at: 9 years agoIngredients
- 2 pounds young small or medium beets, scrubbed
- Fresh, bright green tops cut of and reserved, washed and thinly sliced
- 2 cups homemade or store-bought low-sodium chicken stock
- 1 cup sour cream, plus more for serving
- 1 cup plain whole-milk yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1 tablespoon coarse salt
- 3-4 Kosher Dill Pickles, peeled and cut into 1/4-inch dice
- 1/2 cup chopped scallions, white and green parts
- 2 extra large hard boiled eggs, cut into 1/4-inch dice
- 2 tablespoons finely chopped fresh dill
- Freshly ground pepper
Method
- Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat add some salt and simmer until tender, 30 to 35 minutes.
- Remove beets with a slotted spoon, reserving cooking liquid. Let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4-inch dice.
- Whisk together stock, sour cream, yogurt, lemon juice, the salt, sugar and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, pickles, eggs, scallions, beet tops and dill. Season with pepper.
- Cover, and refrigerate for 2 hours (or up to 1 day). Serve cold with a dollop of sour cream.
