Williams-Sonoma Chilled Beet Borscht With Dill Cream |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Cucumber and dill with the rice wine vinegar make this special. Ingredients:
8 beets, scrubbed and trimmed (about 2 lbs) |
1 yellow onion, cut into quarters |
8 cups chicken stock or 8 cups prepared broth |
1 tablespoon sugar |
2 cucumbers, peeled, seeded and julienned |
4 tablespoons finely chopped fresh dill |
2 tablespoons fresh lemon juice |
2 tablespoons unseasoned rice wine vinegar |
salt & freshly ground black pepper |
1 cup sour cream |
fresh ground white pepper |
Directions:
1. In a large non-aluminum soup pot, combine the beets, onion quarters, stock, sugar and 1 cup of water.
2. Cover and bring to a boil over medium-high heat.
3. Reduce the heat to low and simmer, still covered, until the beets are tender when pierced with the tip of a knife - about 30-35 minutes.
4. With a slotted spoon, transfer the beets to a bowl and let cool. Reserve the cooking liquid.
5. When cool enough to handle, peel the beets under cool running water. Cut the beets in half crosswise. Reserve 6 beet halves. Cut the remaining beets into julienne strips Cover and refrigerate until ready to use.
6. Strain the reserved cooking liquid through a fine-mesh sieve into a large bowl. Discard the onions.
7. In a blender or food processor, combine the reserved beet halves with 1 cup of the beet cooking liquid and process to a smooth puree. Add to the bowl with the remaining cooking liquid. Cover and refrigerate until well-chilled, preferably overnight.
8. When ready to serve, add the julienned beets and cucumbers, 2 TBS of the dill, the lemon juice, vinegar and salt and black pepper to taste to the soup.
9. Mix well until incorporated. Taste and adjust the seasoning.
10. In a small bowl, combine the sour cream, the remaining 2 TBS of the dill, and salt and white pepper to taste, and mix well.
11. Ladle the soup into chilled bowls and garnish with the dill cream.
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