Sunday, August 24, 2008

Chilled Beet Soup

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Chilled Beet Soup

2 bunches beets, cooked, peeled, and diced
1 cucumber, peeled and diced
2 stalks celery, diced
2 green onions, chopped
1 clove garlic, minced
2 cups chicken stock
16 oz sour cream, plus more for serving
1 t dried dill weed, or 1 T chopped fresh dill
squeeze of lemon
1 T red wine vinegar
1 T salt
pepper to taste

In your serving bowl, mix the beets, cucumber, celery, onions, and garlic. Set aside.

In a separate bowl, wisk the sour cream into the chicken stock until thoroughly mixed. Add in the remainder of ingredients and wisk until combined.

Pour the wet mixture over the vegetables and stir until it turns pink and ingredients are mixed. If your ingredients were not chilled previously, place in the refrigerator until chilled, approximately 2 hours.

1 comment:

onawa said...

When I was in Lithuania for the summer of '97 i ate a ton of Beet soup ie. borch. Loved it! Yours looks fab!!