I love this cool, creamy soup enough for any season. Please note that this is a large recipe and you’d be well-advised to halve it. Also, I usually use non-fat or low-fat yogurt and sour cream and find there’s no harm done. Adapted from Ina Garten.
- 4 large or 5 medium beets
- 12 oz (1 1/2 cups) plain yogurt
- 8 oz (1 cup) sour cream
- 1 tbl sugar
- 2 tsp mild vinegar or lemon juice
- water or chicken stock
- salt and pepper
- 2 cups seeded and diced cucumber
- 1/2 cup diced scallions
- 2 tsp chopped fresh dill
- Scrub your beets well to remove any traces of dirt from them. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, yogurt, sour cream, sugar, vinegar, a pinch of salt and pepper. Add enough water or stock to the soup base to reach a thick-but-pourable consistency (you may not need any, or you may need up to 1 cup). Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with an extra sprig of fresh dill.