Chilled Vegetable Soup
great dish when it is hot outside and/or inside.. sometimes a main dish with separately served potatoes, often with meat or sausages.. I like to serve it as a side dish to grilled food.. similar to Lithuanian chilled beat soup, which is fantastic, however they add a lot of cream, hard boiled eggs and do not add radish rather..
Yield
4 servingsPrep
10 minCook
20 minReady
120 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 600 | millilitres |
water
|
|
| 200 | grams |
beets
young roots with stems and the youngest leaves, roots sliced, stems chopped |
*
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | each |
lovage
sprig |
* |
| 1 | each |
marjoram sprig
or fresh savory sprig |
*
|
| 3 | each |
allspice
|
*
|
| 10 | each |
black peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 400 | millilitres |
buttermilk
or yogurt, but the best is kefir |
|
| 200 | grams |
cucumbers
fresh, sliced then quartered |
|
| 200 | grams |
white radish
grated not so finely |
* |
| 2 | each |
scallions, spring or green onions
sliced, chives chopped, undefined |
*
|
| 1 | cup |
dill weed
chopped finely |
*
|
| 1 ½ | teaspoon |
salt
more if needed |
|
| ½ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+2 | millilitres |
water
|
|
| 2E+2 | grams |
beets
young roots with stems and the youngest leaves, roots sliced, stems chopped |
*
|
| 5 | ml |
lemon juice
|
|
| 1E+1 | ml |
sugar
|
|
| 1 | each |
lovage
sprig |
* |
| 1 | each |
marjoram sprig
or fresh savory sprig |
*
|
| 3 | each |
allspice
|
*
|
| 1E+1 | each |
black peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 4E+2 | millilitres |
buttermilk
or yogurt, but the best is kefir |
|
| 2E+2 | grams |
cucumbers
fresh, sliced then quartered |
|
| 2E+2 | grams |
white radish
grated not so finely |
* |
| 2 | each |
scallions, spring or green onions
sliced, chives chopped, undefined |
*
|
| 237 | ml |
dill weed
chopped finely |
*
|
| 7.5 | ml |
salt
more if needed |
|
| 2.5 | ml |
black pepper
ground |
|
Directions
1 - Pour water into a pot, add beet, lovage, marjoram, allspice, bay leaf, bring to boil and simmer for about 20 minutes. In the meantime add ½ teaspoon of salt, and 3 teaspoon of sugar. At the end add 1 teaspoon of lemon juice and adjust salt and sugar if needed. Set aside to cool for an hour. Remove bay leaf and sprigs. 2 - Find a big bowl, 1½ litre at least, toss in cucumber, radish, onion, chives, sprinkle 1 teaspoon of salt and ½ teaspoon of ground pepper. Mix gently using a spatula and set aside for and hour. Stir from time to time. 3 - Add chilled beet soup to you bowl, add kefir, buttermilk or yogurt, stir gently until combined. Season with salt and pepper. Chill it in the fridge. Serve cold.
