Best A Cold Summer Soup Of Beets And Pimento Pepper Recipes
LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)
This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Provided by George Doyle Gamber
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time P1DT35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
- Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 12.7 g, Cholesterol 97.4 mg, Fat 3.8 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 250.2 mg, Sugar 9.9 g
COLD BEET SOUP FOR SUMMER
My version of a lithuanian cold beet soup. There is nothing better on a hot day. Needs to be served ICE cold (sometimes we even float a few ice cubes in it!) The color is a little unusual, but once you give it a try,the first hot day of summer you'll be thinking...It's time for that pink soup...
Provided by Judy Frey 53
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain beets, reserving liquid.If using whole or sliced beets, slice into matchstick pieces.Peel and dice cucumber. (I like fairly large dice.).
- Hold back about 3/4 cup of julianned beets in a seperate bowl.Add remaining beets and chopped cucumber to a large bowl. Add reserved beet juice,14 oz. of water and 2 tablespoons vinegar.
- Stir about 1/2 cup of sour cream into the beets you held in the seperate bowl.(this process keeps the sour cream from "breaking up" in the soup and making lumps.)Stir until the sour cream/beet mixture is smooth. Add another 1/2 cup of sour cream. Stir until smooth. Add 1/4 cup of the beet juice from the large bowl and stir until smooth.Stir in the last 1/2 cup of sour cream. Mixture should be without lumps (sour cream should be liqified.)This seems complicated, but once you get the hang of it, it goes quite quickly.
- Add the beet/sourcream mix to the large bowl and stir to combine. At this point, taste to see if the level of vinegar is to your liking, if not add a little more.
- Add the dried dill. The 2 tsp is a good place to start, but I usually add more.
- Cover and chill at least 2 hours.Serve in chilled bowls. My mom adds chopped hard boiled eggs to this soup, so if you want to give that a try it's up to you,.
Nutrition Facts : Calories 260.2, Fat 18.5, SaturatedFat 11.3, Cholesterol 38, Sodium 433.6, Carbohydrate 21.1, Fiber 3.8, Sugar 12.4, Protein 5.1
SUMMER BEET BORSCHT (COLD SOUP)
This is my take on Ina Garten's recipe. I love a cold soup in the summer and this is low fat. If you prefer you can use low fat for all sour cream but I think the mixture gives a better taste. I hope you all enjoy this as much as I do, very light and refreshing and, yes, the soup is purply-pink!
Provided by Mary Schrum
Categories Other Soups
Time 2h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375. Line sheet pan with aluminum foil. Leave skin on beets lightly coat with olive oil. Roast for 30 minutes or longer until tender. After roasting, pull foil around beets to enclose, sit out to cool completely.
- 2. In large bowl whisk sour creams, yogurt, sugar, lemon juice, vinegar, salt and pepper. Peel cooled beets by rubbing the skins off or using paring knife(hint, use gloves for rubbing skins off to prevent staining of your hands.) Dice beets to 1/2 to 1 inch cubes. Add beets, cucumber, scallion and dill to soup mixture.
- 3. Cover with plastic wrap and chill at least 4 hours, overnight is better. Season with salt again if needed and serve cold with a dollop of sour cream and dill sprig.
A COLD SUMMER SOUP OF BEETS AND PIMENTO PEPPER
This is a wickedly-good concoction � a soup that�s perfect for summer! The colour is so beautiful � a deep, rich vermillion - and with a drizzle or dollop of dill-infused crème fraiche, it�s nearly too pretty to eat. Fortunately, the taste lives up to the stunning visual!
Provided by evelynathens
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
- To make Crème Fraiche Drizzle: Combine crème fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
- To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the crème fraiche and top each with a fresh sprig of dill.
Nutrition Facts : Calories 175.5, Fat 9.5, SaturatedFat 5.7, Cholesterol 34.5, Sodium 780.1, Carbohydrate 18.8, Fiber 3.1, Sugar 14.5, Protein 6
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A Cold Summer Soup of Beets and Pimento Pepper Recipes
The Origins of Beets and Pimento Peppers
Beets and pimento peppers are two vegetables that are commonly found in Mediterranean cuisine. Beets originated in ancient Mediterranean countries such as Greece and Italy, while pimento peppers come from the Caribbean region.The Health Benefits of Beets and Pimento Peppers
Beets are known for their high fiber and iron content, as well as their ability to lower blood pressure and improve circulation. Pimento peppers, on the other hand, are rich in vitamins A and C, antioxidants, and capsaicin, which can help reduce inflammation and relieve pain.The Ingredients of a Cold Summer Soup of Beets and Pimento Pepper Recipes
To make this soup, you will need:- 2 pounds of beets, chopped
- 2 pimento peppers, seeded and chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups of vegetable broth
- 1 cup of plain yogurt
- 1 tablespoon of olive oil
- Salt and pepper to taste
The Preparation of a Cold Summer Soup of Beets and Pimento Pepper Recipes
To make this soup, follow the steps below:- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent.
- Add the chopped beets and pimento peppers and sauté for another 5 minutes.
- Add the vegetable broth and bring to a boil.
- Reduce the heat and simmer for 20-30 minutes, or until the beets are tender.
- Remove from heat and let it cool down for a few minutes.
- Puree the soup in a blender until smooth.
- Add the plain yogurt and blend again until creamy and smooth.
- Chill the soup in the refrigerator for at least 2 hours before serving.
- Garnish with fresh herbs, croutons, or a dollop of sour cream if desired.
The Variations of a Cold Summer Soup of Beets and Pimento Pepper Recipes
This soup can be made with various variations to suit your taste. For example, you can:- Add chopped fresh herbs such as dill or cilantro for added flavor.
- Replace the plain yogurt with sour cream or coconut milk for a creamier texture.
- Top the soup with roasted beets or chopped nuts for added crunch.
- Adjust the seasoning to your liking by adding more salt or pepper.
The Conclusion of a Cold Summer Soup of Beets and Pimento Pepper Recipes
A cold summer soup of beets and pimento peppers is a perfect dish for hot weather months. It is easy to prepare, nutritious, and refreshing. With this recipe, you can impress your guests or treat yourself to a healthy and delicious meal.Choosing Fresh Ingredients
The key to making a delicious cold summer soup of beets and pimento pepper recipe is to choose the freshest ingredients possible. Here are some tips to help you select the right produce:Beets
When it comes to selecting beets for your soup, look for small or medium-sized bulbs that are firm, smooth, and free of blemishes. The beets should be vibrant in color, and the greens should be fresh and not wilted. Be sure to trim the leaves and stems before storing the beets in the fridge.Pimento Peppers
For the pimento peppers, choose plump, shiny peppers that are crisp to the touch. The skin should be free of blemishes or soft spots. It's also a good idea to select peppers that are relatively uniform in size so that they cook evenly.Preparing Your Ingredients
Once you've chosen your produce, it's time to start preparing your ingredients. Here are some tips to help you get everything ready:Cooking the Beets
The first step in making your cold summer soup of beets and pimento peppers is to cook the beets. There are several ways to do this, but one of the easiest is to roast them in the oven. Here's how:- Preheat your oven to 375°F.
- Wrap each beet in foil and place them on a baking sheet.
- Bake the beets for 45-60 minutes, or until they are tender.
- Remove the beets from the oven and allow them to cool.
- Once the beets are cool enough to handle, peel off the skins using a paper towel or a knife and cut them into chunks.
Roasting the Pimento Peppers
Like the beets, the pimento peppers can also be roasted in the oven. Here's how:- Preheat your oven to 450°F.
- Rinse and dry the peppers, then place them on a baking sheet lined with foil.
- Roast the peppers for 15-20 minutes, or until the skin is blistered and charred.
- Remove the peppers from the oven and allow them to cool for 5-10 minutes.
- Once the peppers are cool enough to handle, use your hands to peel off the skin and remove the seeds and stems.
- Chop the peppers into small pieces and set aside.