Ingredients with Measurements:
- 4 medium beets, peeled and grated
- 2 cups plain Greek yogurt
- 2 cups vegetable broth
- 1 English cucumber, diced
- 1/4 cup fresh dill, chopped
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a blender or food processor, blend together the grated beets, Greek yogurt, vegetable broth, lemon juice, honey, salt, and pepper until smooth.
2. Transfer the mixture to a large mixing bowl and stir in the diced cucumber and chopped dill.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until chilled.
4. Once chilled, divide the soup into serving bowls and garnish with additional dill and cucumber slices if desired.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Chilling time: 2 hours
5. Temperature:
Cold
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 25g
Protein: 13g
Sodium: 480mg
Fiber: 4g
Sugar: 18g
Substitutions for ingredients:
- Instead of Greek yogurt, you can use sour cream or crème fraîche.
- Instead of vegetable broth, you can use chicken or beef broth.
- Instead of honey, you can use agave nectar or maple syrup.
Variations:
- Add cooked shrimp or crab meat for a seafood twist.
- Use roasted beets instead of grated beets for a deeper flavor.
- Add a dollop of horseradish for some extra kick.
Tips and tricks:
- To make the soup even smoother, strain it through a fine-mesh sieve before adding the cucumber and dill.
- If you don't have a blender or food processor, you can use an immersion blender to blend the ingredients together.
- For a creamier soup, use full-fat Greek yogurt.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This soup is meant to be served cold, so do not reheat it.
Presentation ideas:
Serve the soup in clear glass bowls to show off the vibrant color of the beets.
Garnishes:
- Fresh dill
- Cucumber slices
- Croutons
- Sour cream
Pairings:
- Grilled chicken or fish
- Crusty bread
- Salad
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
- If the soup is too thin, add more Greek yogurt or blend in some cooked potatoes to thicken it up.
Food safety advice:
- Make sure to thoroughly wash and peel the beets before grating them.
- Store the soup in the refrigerator at all times to prevent bacterial growth.
Food history:
Cold beet soup, also known as borscht, is a traditional dish in Eastern European cuisine. It is typically served cold and can be made with a variety of ingredients, including beets, potatoes, and cabbage.
Flavor profiles:
This soup is tangy, creamy, and slightly sweet with a refreshing crunch from the cucumber and a hint of dill.
Serving suggestions:
Serve the soup as a light lunch or as a refreshing appetizer before a heavier meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Eastern European
Taste: Creamy, Tangy, Earthy, Herbal, Refreshing