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Posted on Mon, Jul 8, 2013 : 4:01 a.m.

Chilled Beet-Salad Soup is perfect for a warm summer's evening

By Peggy Lampman

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Chilled Beet-Salad Soup

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

Ingredients:

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

Directions

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 peggy@dinnerfeed.com.

Comments

wendy

Tue, Jul 9, 2013 : 10:03 p.m.

I gotta make this. Looks amazing Peggy!

Peggy Lampman

Thu, Jul 11, 2013 : 11:49 a.m.

Thanks Wendy; this soup has your name all over it!

Zita

Mon, Jul 8, 2013 : 5:25 p.m.

Interesting variation. I've never had it with horseradish, but will try it. My Lithuanian family recipe uses basically the same ingredients without the oil, green onion instead of regular, everything matchstick cut, and adds blanched julliened sorrel. It's mine and my friends' favorite summer recipe. Skanaus!

Peggy Lampman

Tue, Jul 9, 2013 : 1:48 p.m.

Hi Zita! So wonderful to hear your voice of authenticity. Thanks so much. This is the first year I've planted sorrel and was looking for ways to use it. Voila! Skanaus!

Jessica Webster

Mon, Jul 8, 2013 : 2:49 p.m.

Wow - this looks great! I am going to have to try it.

Peggy Lampman

Tue, Jul 9, 2013 : 1:48 p.m.

It is soooooo good, Jessica!