Chilled Beet And Buttermilk Soup Food

CHILLED GOLDEN BEET AND BUTTERMILK SOUP

Steps:

• In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
• Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
• Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
• Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)

Steps:

• Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
• Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
• Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
• Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
• Do Ahead
• Soup can be made 2 days ahead; cover and chill.

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.

CHILLED BUTTERMILK SOUP

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

CHILLED BEET AND BUTTERMILK SOUP

Steps:

• Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
• Puree and cool.
• Strain (personal preference I think).
• Whisp in buttermilk.
• Stir in dill (if using) and salt & pepper to taste.
• Chill at least 4 hours.
• Serve.

CHILLED BEET & CELERY SOUP

Steps:

• Peel the beets and cut them into 1" chunks.
• Yes, raw.
• Peel and dice the onion, and chop the celery.
• In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
• When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
• Puree the soup, and chill 6 hours to overnight.
• Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
• Serve with a dollop of yogurt, and a sprinkling of minced chives.

LITHUANIAN COLD BEET SOUP - ŠALTIBARš?IAI

Steps:

• Note on ingredients; You can use fresh or canned beets. If using canned, make sure they are plain, not spiced. If using fresh, you can roast or boil. If boiling, save some of the cooking liquid. Seedless or the small pickling cucumbers worked best. If using the larger standard cucumbers, peel and seed them for best results. Buttermilk (pasukos) was traditional, but some time during the Soviet years, kefir became popular and it works really well. But we always used buttermilk, and my grandmothers, both farmers, would have used buttermilk from their own cows. If you cannot find whole milk buttermilk or kefir, add some sour cream to create the right taste. Mother always did this. Also, you can add more beets or cucumbers, if you like - I don't usually measure, but I did this time just to have a starting point.
• Combine the beets, cucumber, scallion, dill, and radish, if using, in a medium bowl. Add sour cream to buttermilk or kefir if you need to and add to the bowl. Taste and add salt as desired - buttermilks vary in how much sodium they contain. (If you boiled the beets and saved some cooking liquid or used canned, you can add some to make the soup more vivid. If you roasted beets, the color will intensify while the soup is refrigerated).
• Refrigerate for a couple of hours or up to overnight.
• Add chopped egg, if desired, to each serving, as well as a fresh sprinkle of chopped dill.
• Serve with hot boiled potatoes. Some people like to plop their potatoes into the šaltibarš?iai - I don't, as I think it warms up the soup and the contrast between hot and cold is delightful.

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.

CHILLED BEET, ORANGE AND DILL SOUP

Steps:

• Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend until smooth. Blend in half of buttermilk and 1 1/2 tablespoons chopped dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
• Garnish soup with cucumber and additional dill. Ladle into bowls.

BEET, BUTTERMILK, AND SCALLION SOUP

Steps:

• Puree beets, scallions, buttermilk, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more buttermilk if desired before serving.

CHILLED BUTTERMILK & BEET SOUP

Steps:

• In a blender or a food processor, combine beets, apple juice, and buttermilk and puree until smooth.
• Transfer to a bowl.
• Stir in chives.
• Refrigerate at least 2 hours.
• Add salt and serve with chopped cucumber.