Chilled beet soup

Updated at: Thu, 17 Aug 2023 13:14:36 GMT

Step 1

Using a large knife, separate the greens and stems from the beets. Wash the greens and stems and roughly chop them; set aside. Scrub the beets and cut into 6mm chunks.

Step 2

Bring 4 cups of water to the boil in a large pot with the sugar and 1/2 teaspoon of salt. Add the beets and cook for 20 minutes on medium heat, or until fork tender . Add the beet greens and stems after 15 minutes to lightly wilt, then drain, reserving 1 cup of the cooking liquid.

Step 3

In a large bowl, gently stir together the cooked beets, and stems with half of the cucumbers and radishes, the buttermilk, sour cream, 2 tablespoons of the dill, 2 tablespoons of the chives, the garlic, and the reserved cooking water. Season with salt and a lot of pepper. Chill the soup for at least two hours.

Step 4

To serve, divide the soup among bowls. Top with the remaining cucumbers, radishes, chives, and dill. Divide the eggs and potatoes among the bowls, if desired.

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