Best Cold Beet Soup Recipes

LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)

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.

SUMMER BEET BORSCHT (COLD SOUP)

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.

COLD BEET AND CUCUMBER SOUP

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.

BORSCHT (COLD BEET SOUP)

Steps:

• 1. In a large pot, combine beets, onion, water and salt. Bring to a boil over high heat. Boil, partially covered for an hour, or until beets are very tender when pricked with a sharp knife.
• 2. Romove beets with a slotted spoon and slice thinly in julienne strips.Place in a bowl. Remove the onion from cooking liquid. Return the beets and any juice given off of beets to the cooking liquid. Add the lemon juice and the sugar. Return to a simmer and cook for an additional 3o minutes, partially covered. Taste for sweet and sour seasoning, adjusting to please your taste. Refrigerate and chill very well. Serve in a bowl with a dollop of sour cream and add a cold piece of potato if you like.

COLD BEET BORSCHT (SOUP)

Steps:

• Note: Keep Buttermilk chilled.
• Cube and boil potatoes in salted water for 15 mins, drain and set aside to
• cool.
• Using a hand grater; finely grate the onion and cucumber into a large bowl.
• Thinly shred the beets, also using the hand grater, and add to bowl.
• Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
• Put some of the boiled potatoes in individual soup bowl, pour soup over, and
• enjoy. (Sometimes, if I have green onions available, I will slice them up
• and saute in margarine, and pour over the potatoes before adding the
• buttermilk.) -- YUMMY!

CHLODNIK - COLD POLISH BEET SOUP

Steps:

• Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
• Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.

COLD BEET SOUP FOR SUMMER

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,.

COLD BEET AND CELERY SOUP

Steps:

• In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.
• In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Chill soup, covered, at least 6 hours or overnight.
• Thin soup with ice water and season with additional vinegar and salt and pepper.
• Garnish soup with sour cream and chives.

DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE

Steps:

• In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
• Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
• Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

CHLODNIK (COLD BEET SOUP WITH SHRIMP AND POTATOES )

Steps:

• Grate the beets; place in an earthenware container with 2 tablespoons of vinegar; let marinate one hour.
• Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain and reserve.
• Place the beets in a saucepan and cover with 8 cups of water; bring to the boil; reduce the heat and let cook for 10 minutes.
• Add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer.
• Drain the beets, reserving the cooking liquid.
• While the beets are cooking, bringing alarge pot of water to a boil.
• Peel the shrimp; place into boiling water and cook until they are pink (do NOT overcook).
• Drain and chop coarsely.
• Place the beet cooking liquid into a bowl, whisk in the sour cream, add the beets, radish, green onion, cucumber, potatoes, shrimp, lemon juice, dill and the remaining tablespoon of vinegar.
• Season with pepper, salt and ½ teaspoons sugar, cover and refrigerate for two hours.
• Pour into serving bowls, sprinkle each with dill fronds and chopped hard-boiled eggs, and garnish with lemon slices if desired.

CHLODNIK (COLD POLISH BEET SOUP)

Steps:

• Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock.
• Allow beets to cool.
• Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets.
• Cover and refrigerate at least 2 hours before serving.

FRENCH COLD BEET SOUP

Steps:

• Peel the beets and the onions. Cut them into chunks, and toss them together in a large soup pot. Pour in about 2 quarts of water, or enough to cover the vegetables by an inch or so. Add the garlic, sugar, and salt and freshly ground pepper to taste. Bring to a boil, skimming the surface of any impurities that rise. Lower the heat, cover, and simmer for about an hour, or until the beets are cooked.
• When the soup has cooled off, ladle the vegetables and some of their broth into a blender, and purée to the consistency of a thick soup. Stir in the vinegar. Adjust the thickness and seasoning of the soup to your taste, adding more beet broth if you want a thinner soup. Serve cold in soup bowls with a dollop of the sour cream, crème fraîche, or yogurt and a sprinkle of the dill, chervil, or mint.

COLD BEET SOUP

Steps:

• add milks to vegetables, dill, and eggs and stir. Soup should be pink to dark pink in color. The more beets you add, the thicker the soup becomes and the darker pink it turns. Add salt, start with 1 tsp, taste, salt to taste. Put in fridge for 1 hour so the flavors can blend. Serve with boiled potatoes (the best are new red tiny potatoes) flavored with dill and sprinkled with a little butter. My children put the hot potato right in the cold soup-Yum!

NINA'S RUSSIAN COLD BEET SOUP (KHOLDNYK)

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.