Chilled beet soup a refreshing summer spectacle
Whoever thinks of beets as a summer vegetable?
They’re earthy-tasting root vegetables, so we associate them with hearty soups and stews. They store well, so we associate them with winter.
But, defying all stereotypes, fresh beets are here at your local market.
Look for firm, smooth skin. If they come with leaves attached, all the better. You can cook the leaves as you would spinach — steamed, or stir-fried with a bit of chopped garlic.
As for the sweet and surprisingly light-tasting root with its beautiful dark red colour, it makes a wonderful chilled soup when cooked, puréed and mixed with buttermilk and plain yogurt.
A handful of chopped dill, and sweet-and-sour flavours, turn this brew into an addictive treat.
Just one warning — the beets cook to a gorgeous dark pink, but they will stain your hands and clothes! Wear something dark while preparing this dish, and scrub your hands well afterwards.
Although the soup is quick to prepare, it needs time to chill. I’d advise cooking the beets in the morning, then letting them sit in the fridge for a few hours to cool. Then when you’re ready for lunch or dinner, all you have to do is whisk in the yogurt and buttermilk, and float the pretty garnishes on top.
This soup is refreshing on a steamy summer day, and you could even try it as a breakfast smoothie. Enjoy!
Chilled Beet and Buttermilk Soup
5 or 6 beets, scrubbed clean, with roots and ends cut away (If stalks are young and fresh, you can chop them up and add to the beets)
500 mL to 750 mL (2 to 3 cups) water
15 mL (one tablespoon) sugar, or to taste
15 mL (one tablespoon) lemon juice or vinegar, or to taste
250 mL (one cup) plain yogurt
250 mL (one cup) buttermilk
Handful of fresh dill, rinsed and chopped Garnishes: small wedges of hard-boiled egg, sprigs of fresh dill, thinly sliced radish and cucumber
Trim and scrub the beets, cutting off any rough edges. Cut into small dice and place in a saucepan. Add water to cover, drop in the bouillon cube, and turn on medium heat. Simmer 20 minutes, stir in the sugar, then cool in fridge (you can add ice cubes to speed the cooling process if you like)
Blend the chilled beets with their cooking liquid to a thick purée, about the consistency of spaghetti sauce. Whisk in the yogurt and buttermilk, then stir in the chopped dill. Taste the soup and add lemon juice or vinegar, and possibly more sugar, until it has a pleasant sweet-and-sour taste.
Pour soup into individual serving bowls and float garnishes on top.
Makes 4 servings.