RCI-SP.006.0055.001
Saltibarsciai I
Cold beet soup
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- sour cream or buttermilk1 unit
- 1 unit
- potatoes1 unitcooked, chilled and diced
- cucumbers1 unitseeded and diced
- fresh dill1 unitfor garnish
Method
1
Bring vegetable broth to a boil in a large pot over medium-high heat.
2
Add the beets to the boiling broth and cook until tender, approximately 25-30 minutes.
30 minutes
3
Remove the beets from the broth and allow them to cool slightly, then peel and dice into bite-sized pieces.
4
Strain the beet cooking liquid into a clean pot and discard any solids; return the diced beets to the pot.
5
Stir in the vinegar and sugar, tasting and adjusting the balance of sweet and sour to preference.
6
Add salt to taste and allow the broth to cool completely to room temperature, then refrigerate until well chilled.
7
Just before serving, pour the chilled beet broth into bowls and add a portion of the diced cooked potatoes to each bowl.
8
Add a handful of diced cucumbers to each bowl and stir gently to combine.
9
Top each serving with a generous dollop of sour cream or buttermilk and garnish with fresh dill.