Cold beetroot soup with buttermilk

Cold beetroot soup with buttermilk

Chłodnik

By
From
Borsch, Vodka and Tears
Serves
4
Photographer
Bonnie Savage

Throughout Northern Europe people combine beets and dairy to form alarmingly pink concoctions such as this soup. It is delicious, both rich and fresh at the same time. If you omit the buttermilk it makes a wonderful sauce for fish, though from a visual perspective, matching it with salmon is a one-way ticket to wrongtown.

Ingredients

Quantity Ingredient
185g beetroot, peeled and julienned
1/2 lemon, juiced
300ml buttermilk
1 tablespoon sour cream
1 tablespoon greek-style yoghurt
1 small garlic clove, crushed
1 tablespoon finely chopped fresh dill
1/2 telegraph cucumber, peeled and diced
1/4 small red onion, finely diced
1 radish, thinly sliced

Method

  1. Cook the beetroot in a saucepan of boiling salted water with a pinch of sugar. When the beetroot is just a little crunchy and bright red, about 5 minutes, add the lemon juice, turn off the heat and let it stand for 5 minutes. The acid in the lemon juice will help the beetroot to hold their colour. Be careful to not overcook the beetroot, or the finished soup will turn brown.
  2. Strain the beetroot, reserving some of the cooking liquid, and allow to cool.
  3. In a large bowl, mix the beetroot, buttermilk, sour cream, yoghurt, garlic, dill, cucumber, onion and radish. Add a little of the beetroot cooking liquid to the soup to make it blush pink. It will turn a remarkable colour after just a tablespoon or two, use your judgement and remember that you can always add more colour but you can’t remove it. If you’re really concerned, remove 60 ml of the soup and add colour until you’re satisfied, then match the rest of the soup with your little test batch. This is also an excellent technique for correcting seasoning.
  4. Season with salt and black pepper, to taste. This soup will keep for up to 5 days in the refrigerator.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
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