Best Chilled Cucumber Soup With Roasted Baby Beets Recipes

Nina's Russian Cold Beet Soup (Kholdnyk) image

Provided by Nina Capaccio

Time 2h20m

Yield 5

Number Of Ingredients 7

4 cups fat-free buttermilk
1 cucumber - peeled, seeded, quartered lengthwise and diced
1 (15 ounce) can sliced beets with liquid
3 green onions, chopped
2 tablespoons chopped fresh dill
½ teaspoon salt, or to taste
2 tablespoons white vinegar, or to taste

Steps:

Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 19.3 g, Cholesterol 4 mg, Fat 0.2 g, Fiber 2.1 g, Protein 8.6 g, Sodium 577 mg, Sugar 15.4 g

Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) image

Provided by Adina Steiman

Yield Serves 4

Number Of Ingredients 10

1 pound beets with greens (about 2 medium beets)
Kosher salt
2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)
1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine
1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
3/4 cup sour cream
2 tablespoons chopped scallions
Freshly ground black pepper
4 hard-boiled eggs, halved
4 teaspoons finely chopped dill

Steps:

Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
Do Ahead
Soup can be made 2 days ahead; cover and chill.

Cold Beet and Cucumber Soup image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 6 cups

Number Of Ingredients 10

4 medium beets, trimmed
3 to 4 scallions, chopped
1 cucumber, peeled, seeded, chopped
1 teaspoon grated fresh horseradish
1 tablespoon wine vinegar
1 cup beet juice
1 cup chicken broth
Salt and freshly ground pepper
1 cup sour cream
Handful fresh dill sprigs

Steps:

Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.