Cold Beet Soup

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Cold Beet Soup

 

2 bunches beets with green tops attached

4 teaspoons capers

1 small cucumber, peeled, seeded and chopped

1 small dill pickle, seeded and chopped

3 tablespoons chopped fresh dill

1 tablespoon cider or wine vinegar

zest of 1 lemon

1 small potato, cooked, peeled and cubed

salt and pepper to taste

1 pint non-fat sour cream

 

Remove beets from greens, leaving about an inch of stem on each beet. Use greens

for another dish. You should have about 1-1/2 pounds of beets. Wash beets

thoroughly. Put 1 inch of water in a saucepan and add a steamer basket. Steam

beets 30-45 minutes, depending on size, until a knife easily pierces them.

Reserve steaming water.

Cool beets under running water and slip off the skins. Dice 1 cup of the beets

and set aside with two teaspoons of the capers. Cut remaining beets into chunks

and put into a food processor with remaining ingredients except sour cream and

reserved capers and beets. Puree until smooth. Add a little of the cooking water

if too thick.

Fold in reserved capers and diced beets and sour cream. Refrigerate several

hours. Adjust seasoning as necessary.

Serves 6.