Best 4 Chilled Golden Beet And Buttermilk Soup Recipes
**Chilled Golden Beet and Buttermilk Soup: A Refreshing and Nutritious Summer Treat**
Escape the summer heat with a refreshing and nutritious chilled golden beet and buttermilk soup. This vibrant soup is packed with flavor and essential vitamins, making it a perfect addition to any healthy diet. The natural sweetness of the golden beets pairs perfectly with the tanginess of the buttermilk, creating a harmonious balance of flavors. With its creamy texture and vibrant color, this chilled soup is sure to impress your taste buds and nourish your body. Whether you're looking for a light lunch, a refreshing appetizer, or a healthy dinner option, this chilled golden beet and buttermilk soup is a versatile dish that can be enjoyed in various ways. So, grab your ingredients and follow the simple steps in this recipe to create a delightful and nutritious culinary experience.
**Additional Recipes Included:**
1. **Golden Beet and Goat Cheese Salad:** Transform your golden beets into a delightful salad by combining them with creamy goat cheese, crunchy walnuts, and a tangy balsamic dressing.
2. **Roasted Beet and Quinoa Bowl:** Create a wholesome and colorful bowl meal with roasted golden beets, fluffy quinoa, roasted vegetables, and a flavorful dressing.
3. **Beet and Orange Smoothie:** Kickstart your day with a nutritious and refreshing smoothie made with golden beets, oranges, yogurt, and a touch of honey.
4. **Beetroot Falafel:** Give falafel a vibrant twist by incorporating golden beets into the mixture, creating flavorful and colorful patties perfect for wraps or salads.
SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
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.
CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
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.
BEET, BUTTERMILK, AND SCALLION SOUP
Step away from the stove. All you need to make no-cook cold soups is a refrigerator and a blender.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 107 g, Fat 2 g, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, Sodium 514 g
CHILLED BEET AND BUTTERMILK SOUP
I got this recipe from Anna Olson's show "Fresh" on the Food Network. When I saw Anna make the soup, it reminded me of the cold beet soup my favorite aunt used to make so I just had to try it! I served it with sliced hard boiled egg on top (like my aunt). Both hubby and I loved it on this hot, summer afternoon. NOTE - I used 3/4 cup (roughly) of mini carrots instead of dicing them. My soup took upwards of 1hour & 15 minutes to cook - so I think it depends on how fresh your beets actually are. Also - I omitted the dill (as dh is "anti-dill" and didn't s & p until just before serving. I also didn't strain the soup as I wanted a more rustic soup. Cooking time does not include chilling time.
Provided by Sweet PQ
Categories Vegetable
Time 50m
Yield 4 cups, 2-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 433, Fat 8.5, SaturatedFat 3, Cholesterol 24.2, Sodium 1155.4, Carbohydrate 66, Fiber 7.3, Sugar 45.2, Protein 25.4
Tips:
- Choose the right beets: Look for beets that are small and firm, with smooth skin and deep red color. Avoid beets that are large, soft, or have blemishes.
- Roast the beets before using them: Roasting the beets intensifies their flavor and makes them easier to peel. To roast the beets, preheat the oven to 400 degrees Fahrenheit. Trim the tops and roots of the beets, then toss them with olive oil and salt. Wrap the beets in aluminum foil and roast them for 45-60 minutes, or until they are tender. Once the beets are cool enough to handle, peel and chop them.
- Use a good quality buttermilk: Buttermilk is a key ingredient in this soup, so it's important to use a good quality buttermilk. Look for buttermilk that is fresh and has a slightly tangy flavor.
- Chill the soup before serving: This soup is best served chilled. You can chill the soup for at least 2 hours before serving, or you can make it the day before and chill it overnight.
- Garnish the soup with fresh herbs: Fresh herbs, such as dill, chives, or cilantro, add a nice flavor and color to this soup.
Conclusion:
This chilled golden beet and buttermilk soup is a delicious and refreshing summer soup. It's easy to make and can be enjoyed by people of all ages. The soup is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you're looking for a light and healthy soup, give this chilled golden beet and buttermilk soup a try.
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