Best 3 Chilled Beet Soup With Buttermilk Cucumbers And Dill Chlodnik Recipes

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 AND BUTTERMILK SOUP

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.

CHLODNIK (COLD BEET SOUP WITH SHRIMP AND POTATOES )

Steps:

• Grate the beets; place in an earthenware container with 2 tablespoons of vinegar; let marinate one hour.
• Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain and reserve.
• Place the beets in a saucepan and cover with 8 cups of water; bring to the boil; reduce the heat and let cook for 10 minutes.
• Add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer.
• Drain the beets, reserving the cooking liquid.
• While the beets are cooking, bringing alarge pot of water to a boil.
• Peel the shrimp; place into boiling water and cook until they are pink (do NOT overcook).
• Drain and chop coarsely.
• Place the beet cooking liquid into a bowl, whisk in the sour cream, add the beets, radish, green onion, cucumber, potatoes, shrimp, lemon juice, dill and the remaining tablespoon of vinegar.
• Season with pepper, salt and ½ teaspoons sugar, cover and refrigerate for two hours.
• Pour into serving bowls, sprinkle each with dill fronds and chopped hard-boiled eggs, and garnish with lemon slices if desired.