Tag Archives: beets

Cold Beet Soup with Sour Cream, Cucumber & Dill

Cold Beet Soup with Sour Cream, Cucumber & Dill
Pity the poor overlooked beet. Maybe it’s the unfortunate legacy of scary childhood memories of canned boiled or pickled beets – a form of both beet and child abuse. Treated correctly, beets are both sweet and sexy — with a crimson color unmatched in the culinary spectrum. I am a strong advocate of soups – cold or hot — as the ideal do ahead meal starter. This cold soup is simple to make – virtually fat-free but for the sour cream garnish that you could skip (though I think that would be a mistake) and gorgeous. As is often the case in working with beets, you will add some vinegar — here red wine vinegar — to balance the natural sweetness of the beets and add a little complexity to the flavor.

Do ahead Soup may be made up to five days ahead and stored in refrigerator.

2 cups sliced sweet onion
2 pounds beets, trimmed, peeled and cut into roughly uniform chunks
3-4 cloves garlic
3 cups vegetable or corn stock or water
3 tablespoons red wine vinegar
2 teaspoons salt
1/4 teaspoon black pepper

For Garnish
1/2 cup small cubed cucumber
2 tablespoons chopped fresh dill
3 ounces sour cream


1. Combine in pot over moderate heat, onion, beets, garlic and stock or water. Bring to simmer and cook about 50 minutes until beets very soft. Off heat and allow to cool.
2. Transfer beets, onions and garlic mixture and cooking liquid to blender. Add red wine vinegar, salt and pepper. Blend until very smooth. Pour into bowl. Chill until very cold — at least 3-4 hours. You want soup to be quite thick, but pourable. Add more liquid if too thick. Water is fine to add. Taste for vinegar. Beets are variable in their sweetness and you definitely want to taste a little background vinegar to counter beets natural sweetness. Before serving, adjust salt and pepper as things need more seasoning when cold.
3. To serve, pour soup into bowls. Place a small mound on cubed cucumbers in center. Top with dollop of sour cream. Lightly sprinkle dill.

Yield About 6 cups to serve 6.
Note: This is a rich soup by virtue of the beets. A cup per person is enough, though by all means if you have four guests, you could serve 1 1/2 cups — or stick with a cup each and save the rest for yourself.

This is a very simple soup to make and virtually fat-free but for the sour cream garnish that you could skip — although I wouldn’t. It’s just not that much sour cream.

Trim ends of beef with knife and peel.

Cutting beets into roughly uniform sizes enables them to cook more quickly and uniformly.

Ready to go — beets, sliced onions, garlic cloves and stock. I used corn stock though you can use any vegetable stock or water.

Place everything in a pot over moderate heat, bring to simmer and reduce heat to maintain a gentle cooking. You want to be careful not to cook the liquid away as you will need this to thin the soup. Add back water if the you seem to have cooked too much away. You at least want to sure the beets, etc. remain covered with liquid.  If it turns out that you don’t have enough liquid left at the end of the cooking to get a thin enough soup you can always add some water to soup after pureeing it in blender.

It will take about 50 minutes for the beets to cook through. Off heat and allow mixture to cool somewhat as it is just safer not to have hot liquid when you blend to avoid getting splattered with hot liquid.

Pour everything into blender adding red wine vinegar , salt and pepper. Blend until smooth. A food processor will not create the creamy smoothness of a blender, but if that’s is all you have, it will be OK.

The soup should be quite thick — though easily pourable. You want it thick enough to “support” the garnish of cucumbers and sour cream.  Refrigerate 3-4 hours until soup is very cold. I needed my soup sooner so I placed it in the freezer and occasionally stirred. You could also place soup in its bowl into a “water bath” — that is, another bowl with ice and water. It helps to stir occasionally.

To make little cucumber cubes, begin by peeling cucumber, cutting in half mengthwise and scraping out seeds with a spoon.

Cut cucumbers into thin and fairly uniform strips. (As I am a bit compulsive, I trimmed the thick portion on the left side of the cucumber lying on top above.) Line strips up in a tight row.

Cut across strips to create cubes. I gave my cubes an additional dice as they still seemed too large. There will certainly be variation in the size of your cubes.

Ideally lay out your soup bowls and pour equal portions into each bowl. This soup is quite rich — not because it has any rich ingredients but beets but their nature have a rich mouth feel. So keep your portion fairly small — a cup or a bit more than a cup. Place a small mound of cucumbers in center, top with dollop of sour cream and sprinkle coarsely chopped dill in a circle around center garnish.

For the complete library of At Home blog recipes, go to the Recipe Index.

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On the Table: Farm Stands of Northern Chester & Montgomery Counties, PA

At dinner’s end, with guests gone and a tired me sitting on the couch, Christina nicely extolled a wonderful dinner. While I appreciated her compliments, I expressed that this dinner was not a culinary triumph that required any great skill. I asserted, as I often do, that preparing a nice meal is more a matter of aspiration and planning than it is any great skill. You could have prepared this dinner.

Here is the slightly ridiculous haul from my drive through Northern Chester & Montgomery Counties. My farm stand shopping is a matter of faith. I have faith that when I get home I will find good uses for all that I have purchased over the week.

Here was my mostly Northern Chester & Montgomery County Menu:

Hors d’oeuvres
Roast marinated sweet & hot peppers with grilled bread
Deviled eggs
Soppressetta from DiBruno’s
Cerviche of diver scallops with coriander

Dinner
Cold Beet Soup with Cucumbers, Sour Cream & Dill

Tomato & Red Leaf Lettuce Salad

Grilled Shiso-marinated Swordfish
Creamy Corn Salad
Grilled Wax Beans

Cherry Grove Farm Toma Primavera

Peach Sorbet with Blackberries & Doughnut Peaches

Dinner began at 7 PM with the Blanc de Blanc Champagne from J.Maki’s Chester County winery. Everyone agreed it was excellent by any standard — not just excellent for being a local champagne.

Light hors d’oeuvres included roast, marinated sweet and hot pepper, deviled eggs and a DiBruno’s house-made soppressetta. The deviled eggs includes mayonnaise, mustard, a tiny dice or cornichon, fresh chives and topped with sweet smoked Spanish paprika. Frankly, the roasted peppers were a pain to peel — but they were possibly the unexpected hit of the evening. I bought them at a stand in a residential street from a “backyard” farmer whose mode of transport was a golf cart rather than a tractor. The peppers were arrayed in little plastic baskets like we use to serve burgers at Frog Burger — $1 a basket, one red sweet and one hot green. But they were very thin-skinned peppers that were difficult to peel after I charred them in the broiler. I cut them into short, thin strips and tossed them in olive oil and garlic. They were served with grilled bread — something a bit different from fully crisp crostini. I plan to post a “How to Make Grilled Bread” Tip in the next week or so. DiBruno’s house-made dried sausages are a go-to easy hors d’oeuvres addition.

Another very easy hors d’oeuvres are sliced diver scallops — also know as dry scallops because they are not packed in that awful white liquid that lesser quality scallops can be packed. They are simply thin-sliced and “dressed” about a half hour before guests arrive with lime juice, olive oil, chives and crushed toasted coriander seed — plus a little sea salt and pepper. There is a similar recipe on page 149 of At Home using pink peppercorns.

Unlike recent weeks when dinner was served family style on the table — that is, on platters where guests helped themselves, this menu was a plated dinner.

This cold beet soup is the third cold soup I have done this month. As frequently noted, I am a fan of soups as meal starters. They are easy, do ahead and lend themselves to dressing up. Here, the soup is dressed up with a small dice of cucumber, a dollop of sour cream and fresh dill. To make the soup, I just peeled the beets, cut into similar-sized chunks, cooked in a corn stock with onion and garlic, pureed in a blender and flavored with red wine vinegar. Look for the recipe tomorrow.

The cold soup co-opted the first course that would likely included tomatoes so I added a small tomato salad to the menu. I picked up some beautiful red accented lettuce from the Z Farm stand on Rittenhouse Square in the morning. The tomatoes and sweet onion came from my trip as did the basil. So, this is just the lettuce, two slices of tomato, topped with small yellow pear and orange tomatoes — cut into half as even the smallest tomatoes should be — dressed with a little balsamic, very good olive oil, Maldon sea salt and fresh ground black pepper and topped with a basil chiffonade. Everything was ready to go to be plated well before guests arrived.

I had grilled fresh swordfish earlier in the week for Christina and she lobbied to have it again for our guests. Given my failure to locate duck or lamb or pork on my drive, I went for the swordfish. It was marinated in a little garlic, shredded shiso — a minty, grassy herb that I got from Z Farm and olive oil. It was grilled in my grill pan — good as any you would get off a backyard grill. Served with a properly trimmed lemon wedge. There is a similar recipe on page 198 in At Home. I decided to grill the yellow wax beans. Just lightly tossed in olive oil and grill. Here a grill pan is much better than an open grill as there is no place for the beans to fall. The grilling adds a dimension to the otherwise very simple beans. See At Home page 307 for Grilled Green Beans. And what’s the purpose of a summer’s dinner but for an excuse to eat corn. Here it’s shaved with just a little sweet red pepper for color and purple scallion. What was unusual about this corn salad is that I had some leftover home-made mayonnaise from the deviled eggs and felt that the plate could use something creamy so I dressed the corn salad in the mayonnaise. It was sweet and creamy with a little bite from the scallion. One does not frequently see a corn salad with a creamy dressing.

We served the J.Maki Viognier with dinner. Like the champagne, it was also excellent. If you are not familiar with Viognier’s — a varietal grape that typically not bone dry and with tropical fruit overtones. At Home owners check-out the wine chart on page 32.

Rather than a full blown and filling cheese course added to an already ample meal, I served just a little bit of a Toma Primavera from Lawrenceville, NJ’s Cherry Grove Farm. I would put this cheese up there with the world’s best cheeses. It is available at the Rittenhouse Square Farmer’s Market. It’s served with a little grilled bread.

Weaver’s peaches were ripe, sweet, spectacular and easy to handle freestones. I made a peach sorbet by simply pureeing a mix or yellow and white peaches — skin and all – them passing the puree through a strainer to remove the larger pieces of skin — adding a ginger-scented simple syrup and then freezing in my ice cream freezer. It is important to “temper” sorbet or ice cream before serving. That means removing it from the freezer so it has a chance to soften somewhat. The peach sorbet was served with a grilled half of a yellow doughnut peach. I used an apple corer to get the pit out while accenting the “doughnut.” These were brushed with honey from Jack’s Farm Stand of two weeks ago and olive oil and grilled. Blackberries provided a color and slightly sour counterpoint.

Prep and Service Strategy
I always counsel that the ideal is to begin planning a weekend dinner at least the weekend before and spread your tasks over time. My current schedule isn’t allowing me to do this, but here’s how I would approach this meal if I were you. The sorbet and roast marinated peppers the weekend before. (Be careful not to eat those wonderful peppers during the week!)  The cold beet soup early in the week. You can also make deviled eggs mid-week though I would not stuff them until Friday or Saturday. Shop on Thursday for everything else except the swordfish and scallops. On Friday, grill bread and store in air-tight bag, dice cucumbers and chop dill for soup, slice onions for tomato salad, rinse lettuce and store in damp towel, blanch yellow beans, make corn salad, chop garlic for swordfish marinade, make lemon wedges and remove pits from doughnut peaches. Friday also set the table and chill wine.

That leaves for Saturday during the day, slice scallops, marinate swordfish, grill yellow beans, slice small tomatoes and make basil chiffonade. Grill doughnut peaches. Place hors d’oeuvres on platters or bowls. Make sure you give yourself one relaxed hour before guests arrive. If you follow this schedule that will be easy.

To turn-out dinner: dress scallops, bowl and garnish soup, arrange and dress tomato salad, grill swordfish and plate entree, cut cheese and plate with grilled bread, plate sorbet with doughnut peach and peach sorbet.

I am not suggesting this is no effort. Nor am I suggesting you try to repeat this exact meal — though I believe you could. What I am suggesting is that by planning ahead and spreading out your tasks, this can all be fun and not a chore — including the shopping.

Thank you for visiting.

Steve
Your Home Entertaining Coach

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