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Cold Cucumber-Beet Soup
Ready In: 110 Minutes
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Serves 4
DIRECTIONS
- Scrub beets; rinse beet greens. Peel, then slice beets; chop beet greens.
- In a large saucepan, combine sliced beets, chopped greens, broth or bouillon, and lemon juice or vinegar. Cover with a tight-fitting lid. Bring to a boil over high heat. Reduce heat to low; simmer, partially covered, 30 minutes or until tender.
- Strain liquid into a large bowl; reserve beets and beet greens. Let strained liquid cool.
- To cooled liquid, add sour cream, sour milk or buttermilk. Beat with an electric mixer until frothy, 2 to 3 minutes.
- Add cooked beets, beet greens, cucumbers, radishes, dill, chives and salt. Refrigerate 1 hour.
- Garnish with sliced or chopped hard-cooked eggs. Serve chilled.
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