Prep 30 mins
Cook 1 hr
Cucumber and dill with the rice wine vinegar make this special.
- 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
- In a large non-aluminum soup pot, combine the beets, onion quarters, stock, sugar and 1 cup of water.
- Cover and bring to a boil over medium-high heat.
- 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.
- With a slotted spoon, transfer the beets to a bowl and let cool. Reserve the cooking liquid.
- 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.
- Strain the reserved cooking liquid through a fine-mesh sieve into a large bowl. Discard the onions.
- 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.
- 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.
- Mix well until incorporated. Taste and adjust the seasoning.
- 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.
- Ladle the soup into chilled bowls and garnish with the dill cream.