We think this is one of Ina's best recipes and even if beets are not your favorite vegetable, you may find this, as we do, refreshing and delicious. It can be served hot or cold, with meat or without, but we definitely prefer the lighter, meatless method, very cold, with a sprinkle of dill on top if you so desire. And here's a tip -- don't use a pot with white enamel inside to cook the beets because it may become permanently stained.
Ingredients
5 - 6 medium fresh beets (about 2 pounds without tops)
2 cups chicken stock
16 ounces sour cream
½ cup plain yogurt (I use Greek Goddess traditional plain)
¼ cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons champagne vinegar
1 tablespoon kosher salt
1½ teaspoons ground black pepper
2 - 3 cups medium-diced English cucumber (no need to peel)
½ cup chopped scallions, white and green parts (about a bunch)
2 tablespoons chopped fresh dill (optional)
Instructions
Place the beets in a large pot of boiling salted water and cook uncovered on medium heat until the beets are tender, about 40 minutes.
Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set the liquid aside to cool.
In a large bowl, whisk together 1/1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
Peel the cooled beets (I use latex gloves for this) by rubbing the skins off with your hands.
Cut the beets into a small to medium dice.
Add the beets, cucumber, and scallions to the soup.
Cover with plastic wrap and chill for at least four hours or overnight.
Season to taste and serve cold with a sprinkling of fresh dill if desired.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2021/02/13/pretty-in-pink/