May 13, 2007
Refreshing Beet soup, Polish style
Lorraine Glazar, Tucson CSA member
1 bunch baby beets and their greens, or mature beets to a weight of 8-10 ounces
½ teaspoon salt
1 tablespoons lemon juice
½ cup cucumber, diced
2 green onions, white and tender green part, thinly sliced
2-3 radishes, grated
1-2 cups reduced fat buttermilk *
2-3 tablespoons finely chopped fresh dill
Hard cooked egg (optional)
If using baby beets, wash well, drain, and finely chop. If using mature beets, wash and keep whole. Cook in just enough water to cover, adding the salt and lemon juice. Cook until tender, timing will vary with the size of the beet. For mature beets, cool under water and rub off skin, then chop finely. Reserve the cooking water. Set beets and water aside to cool.
Combine the cucumber, green onions, and grated radish with the cooled beets and the buttermilk. Add dill and refrigerate, covered, until well chilled. Garnish with slices of hard cooked egg.
* Vegans may use an equivalent amount of soy milk with 1 tablespoon lemon juice per cup of soy milk, or soy yogurt . . . thanks to Wendy McCrady for the substitutions
