Chilled Beet-Salad Soup is perfect for a warm summer's evening
Peggy Lampman | Contributor
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The other night I enjoyed fried beets at Vellum on Main Street as part of their Happy Hour menu (such a deal at 3 bucks)!
Even after inhaling two portions, I'm still craving beets. I thought a cold beet soup would scratch the itch and be perfect for a summer's eve.
When googling cold beet soup, many Polish and Lithuanian recipes pop up that call for using hard cooked egg, which provides a pleasant textural component and bit of protein.The flavor of the egg is delicious paired with the beets; horseradish, if used with discretion, adds a mild flavor that blends beautifully with the concoction as well. Chopped bacon and or sour cream would be fine additions.
Yield: 4 servings
Time (if beets and eggs are cooked): 20 minutes
2 cups cooked, coarsely chopped beets, plus 1/4 cup cut into matchstick pieces
2/3 English cucumber, plus 1/3 cucumber cut into matchstick pieces
1-2 tablespoons chopped onion
4 cups buttermilk
2 tablespoons chopped fresh dill
2 tablespoons extra virgin olive oil
2-4 teaspoons horseradish, fresh grated preferred
2 hard cooked eggs, coarsely chopped
1. Place chopped beets, cucumbers and 1 tablespoon onion in a food processor or blender. Puree with buttermilk, dill, olive oil. Season to taste with horseradish, kosher salt and freshly ground pepper.
2. Cover and refrigerate at least 3 hours and up to 12 hours. Add additional salt, pepper, horseradish and onion, if desired, to taste. Serve garnished with egg, julienned beets and cucumbers.
Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at firstname.lastname@example.org.