From Homemakers Magazine's food editor Andrew Chase, this was one of his father's favourite soups, reflecting his Baltic-Jewish background. Beet juice can be hard to wash off, so lightly oil your hands (or wear gloves). A food processor with grating attachment makes grating easy.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2009
- 3 lbs beets with greens (about 2 bunches)
- 2 carrots
- 1 teaspoon dill seeds
- 1/2 teaspoon peppercorns
- 6 whole cloves
- 3/4 cups dry white wine
- 1 white onion finely chopped
- 1 1/2 teaspoon salt
- 1/2 cup lemon juice
- 2 tablespoons granulated sugar
- 1 cucumber sliced
- 6 hard-cooked eggs sliced or quartered
- 1 cup sour cream
- 8 teaspoons chopped fresh dill (optional)
MethodCut stalks off bunches of beets; set stalks aside.
Peel and coarsely grate beets and carrots; set aside.
Place dillseeds, peppercorns and cloves in cheesecloth bag or metal spice (or tea) ball. Set aside.
In saucepan, bring 8 cups (2 L) water, wine, onion, salt and spice bag to boil. Add beets and carrots; reduce heat and simmer until tender, about 30 minutes.
Meanwhile, cut greens from beet stalks; shred greens and discard stalks. Add greens to pot; simmer until tender, about 5 minutes. Remove from heat.
Discard spice bag; stir in lemon juice and granulated sugar. Let soup cool. Refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Ladle chilled soup into bowls. Top each serving with slices of cucumber and egg and dollop of sour cream. Sprinkle with dill (if using).
Nutritional facts Per serving: about
- Sodium 640 mg
- Protein 8 g
- Calories 184.0
- Total fat 8 g
- Potassium 758 mg
- Cholesterol 151 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
- Iron 14.0
- Folate 42.0
- Calcium 11.0
- Vitamin A 66.0
- Vitamin C 28.0