Beet Buttermilk Soup with Cucumber Dill

Ingredients

Estimated total cost: €5.98 · €1.50/serving

• 1 pound earthy beets with verdant greens attached (about 2 medium beets) (roast the beets to enhance their natural sweetness)Est. price €1.20–€2.50
• Kosher salt (use to season to taste)Est. price €0.02–€0.05
• 2 Kirby cucumbers, peeled and roughly grated (about 1 cup) (squeeze out excess moisture after grating for a thicker consistency)Est. price €0.60–€1.20
• 1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup of tangy pickle brine (add pickle brine gradually to adjust the tanginess of the dish)Est. price €0.80–€1.50
• 1 1/2 cups creamy buttermilk or tangy kefir (preferably low- or full-fat) (use full-fat for a richer mouthfeel)Est. price €1.10–€1.80
• 3/4 cup luscious sour cream (fold in gently for a creamy texture)Est. price €0.70–€1.20
• 2 tablespoons finely chopped scallions (use the green and white parts for a mild onion flavor)Est. price €0.15–€0.30
• Freshly ground black pepper (season generously for a flavorful kick)Est. price €0.01–€0.03
• 4 hard-boiled eggs, halved (garnish the dish with the halved eggs)Est. price €1.00–€1.60
• 4 teaspoons finely chopped dill (sprinkle dill on top for a fresh herbaceous finish)Est. price €0.40–€0.80

Steps

1. 1

   Begin by using a large knife to detach the beet greens and stems. Wash them thoroughly and keep them aside. Scrub the beets clean, then place them in a medium-sized pot and cover with water up to 1 inch above the beets. Cover the pot and bring it to a boil. Lower the heat to medium, remove the lid, and simmer until the beets can be easily pierced with a knife, which should take around 10 minutes. Drain the beets, discard the cooking liquid, and allow them to cool down before further use.

2. 2

   Start by finely chopping the beet greens and stems. Place them in a large pot, then season with 1/2 tsp of salt before adding 4 cups of water. Bring the mixture to a boil, then lower the heat to medium and gently simmer until the greens have softened, which should take approximately 5 minutes. Allow the greens to cool down naturally to room temperature for about half an hour after cooking.

3. 3

   Begin by peeling the beets and grating them coarsely, it is recommended to wear gloves for this task. Transfer the grated beets to a pot with the cooked greens. Next, gently combine the cucumbers, pickles, pickle brine, buttermilk, sour cream, and scallions into the pot. Finally, season the mixture with salt and pepper to taste.

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• Cultural note

  Beet Buttermilk Soup with Cucumber Dill is a refreshing and tangy dish that originates from Eastern European cuisine. Beets are commonly used in Eastern European cooking, and the addition of dill and sour cream reflects traditional flavor profiles of the region.

• Seasonal note

  Beets are typically in season from late summer through fall, making this soup ideal for cooler months. Cucumbers and dill are best during the summer months, so this dish can be enjoyed during the transition from summer to fall.

• Health note

  This Beet Buttermilk Soup is a nutritious choice, providing a good source of protein, fiber, and vitamins A and C from the beets. However, the high cholesterol and saturated fat content from the eggs, sour cream, and buttermilk should be consumed in moderation.