Best 9 Chilled Beet Soup With Chives Recipes

SUMMER BORSCHT

Steps:

• 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.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. 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. 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 a dollop of sour cream and an extra sprig of fresh dill.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

CHILLED BEET SOUP WITH CHIVES

Steps:

• Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
• Working in batches, add beets with their liquid, sugar and carrot mixture to blender. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
• Ladle into bowls or mugs. Top with chives.

A CHILLED SOUP OF GOAT CHEESE AND BEETS

Steps:

• Preheat the oven to 400°F (200°C). Cut the leaves from the beets (cook them later, treating them as you might spinach) and scrub the beets well. Put them in a roasting pan with a tablespoon of oil and three of water and cover tightly with aluminum foil. Roast for forty-five minutes to an hour, until dark and almost tender.
• Warm the second tablespoon of oil in a shallow pan. Chop the green onions and let them soften for five minutes or so in the oil. Set aside.
• Peel the beets and chop the flesh coarsely. Put them in the pan with the onions, pour over the stock, and bring to a boil. Simmer for seven or eight minutes, cool slightly, then purée in a blender until smooth. Check the seasoning. It will need salt and black pepper. Pour into a pitcher and chill in the refrigerator.
• To make the cream, remove the skin from the goat cheese and mash the flesh with a fork. Stir in the yogurt and chopped herbs. Serve the soup when it is thoroughly chilled, adding spoonfuls of the herb cream at the table.

CHILLED BEET SOUP

Steps:

• Heat the oven to 375°F Put the beets and garlic on a large sheet of aluminum foil. Scatter on the orange zest and thyme, season with salt and pepper, and drizzle with the olive oil. Fold up the sides of the foil and crimp to make a tight packet. Put over a baking sheet and get it into an oven for 1 hour.
• Open the packet and check the beets for tenderness by piercing each beet with the tip of a sharp knife and set aside for 20 minutes. If the beets are hard after piercing, continue baking until tender.
• Using a tough paper towel, rub the skin off the beets using both hands and cut them into chunks. Peel the baked garlic cloves and discard the thyme springs and the orange zest, saving any juices in the foil.
• Drop one third of the beet chunks, the garlic, and any juice collected in the foil, some of the honey and chicken broth. Enough to make a smooth puree while blending. Transfer to a soup container. I recommend doing this part in batches, so the puree can blend better.
• When you are done pureeing, add the orange juice and red wine vinegar, and stir. Also, season to taste with salt and pepper. I like this soup a little tangy so I add a little more of the red wine vinegar.
• Refrigerate the soup for at least 4 hours or until really chilly, serve in soup bowls or cups with 1 tsp of sour cream and ENJOY!

ORANGE-SCENTED BEET SOUP WITH CHIVES

Steps:

• Pulse beets, apple, shallots, sugar, zest and salt in a food processor until pureed. Add reserved beet liquid; pulse until smooth. Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice. Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with chives and cheese before serving.

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.

CHILLED BEET SOUP WITH SOUR CREAM

Steps:

• Bring beets and water to a boil in an 8-quart pot, covered, then reduce heat slightly and cook at a low boil until tender, 30 to 40 minutes. Transfer beets with a slotted spoon to a bowl, reserving liquid in pot. Add carrots, cabbage, celery root, bay leaf, dill sprigs, salt, and pepper to liquid in pot and briskly simmer, partially covered, over moderate heat until vegetables are tender, about 30 minutes. Add vinegar and sugar, stirring until sugar is dissolved, then pour soup through a sieve lined with a dampened paper towel or cheesecloth into a large bowl, discarding solids (you will have about 7 cups broth; if you have less, add enough water to bring total to 7 cups).
• While vegetables cook, peel beets and coarsely grate using large holes of a box grater.
• Slowly whisk 1 cup broth into sour cream in a bowl until blended, then add to soup along with grated beets, chives, and chopped dill. Cool soup completely, uncovered, then chill, covered, until cold, at least 2 hours. Season with salt and pepper before serving.

CHILLED BEET SOUP WITH DILL CREAM

Steps:

• Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
• Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.