I Love summer soups, gazpacho, vichyssoise and Lithuanian cold beet soup. My husband is of Lithuanian descent and I have learned a few recipes in the years we have been married. One of my favorites is cold beet soup. Refreshing, smooth and cold, it is perfect for hot summer days.
Recently, I was contacted by
CSN Stores to review a product of my choice. After several days of looking at their over 200 online stores, I chose the
Top Chef 5 piece cutlery set. I was quite surprised to receive this item within days of ordering. I knew I wanted to use these knives to chop the items needed for my Cold Beet Soup.
The knives were comfortable to hold, sturdy and very sharp. They come in their own carrying case with a knife sharpener and each knife has its own plastic sleeve in addition to its own compartment in the carrying case. So Glad I chose these knives! I have wanted a really good set of knives for a while now.
On to the recipe!
Cold Beet Soup
Ingredients:
3 Red Beets - nice size
2 med cucumbers (or 1 large one)
2 green onions
2 hard boiled eggs
1 cup sour cream
4 cups buttermilk (I use low fat buttermilk)
Fresh dill
Salt
Trim ends off beets and cut into quarters, boil until tender.
*
NOTE: I wait to peel the beets until after they are boiled because the skin just rubs right off after boiling.
While beets are boiling:
*Peel cucumbers and chop into small cubes
*Peel hard boiled eggs and separate whites from yolks. Chop the whites finely.
*Chop green onions and mash with egg yolks and 1/4 tsp salt to release the onion flavor.
When beets are tender, run under cold water to cool off. When beets are cool, grate them coarsely.
In a large mixing bowl combine all ingredients.
Stir until well blended.
Chill and serve with a dollop of sour cream and fresh dill.
Enjoy and Stay Cool!
