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Now In: Recipes → All Countries → Soup/Stew → Cold Beet Soup

Cold Beet Soup
What could be more Polish than beet soup garnished with dill and sour cream? This refreshing and light cold soup is perfect for summer eating. For a pretty presentation, drag a spoon through the sour cream in a spiral to create a white swirl on the dark-red soup. Serve with black bread or Polish rye. Preparation hint: Shred the beets in a food processor to avoid stains.
 
Base SKU: 443
Cuisine: Polish
Prep Time: 25 Minutes
Cooking Time: 15 Minutes plus Overnight Marination
Yield: 8 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

1 tablespoon(s) Butter
1 pound(s) Fresh beets, peeled and shredded
2 Onions, medium, diced
1/2 Cabbage head, shredded
1 1/2 quart(s) Beef stock
1 Bay leaf
3 tablespoon(s) Lemon juice
1 1/2 tablespoon(s) Dill, fresh, chopped
to taste Black pepper
1 cup(s) Sour cream or creme fraiche, for garnish
1/2 cup(s) Dill sprigs, fresh, for garnish

Instructions:
1. In a large pot, melt butter in oil; saut; beets, onions, and cabbage until soft. Add stock and bay leaf, and bring to a boil; reduce heat to a simmer, and cook 15 minutes. Remove from heat.
2. With a hand blender, or in a food processor, in small batches, purée soup. Strain through a medium sieve.
3. Add lemon juice and chopped dill, and mix well. Adjust seasoning to taste, with salt and black pepper. Let soup chill in refrigerator overnight.
4. When thoroughly chilled, taste soup for seasoning once again (cold dulls flavors— a well-seasoned hot dish requires additional seasoning cold.) Adjust seasoning with lemon juice, salt, and black pepper. Serve in chilled bowls, garnished with sour cream and fresh dill sprigs.
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