Chilled Golden Beet and Buttermilk Soup
By Tejal Rao · 1 hour 45 minutes · 4 to 6 servings
A recipe by Tejal Rao (adapted from “The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine” by Erin French) from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏱️ Total time: 1 hour 45 minutes
- 🍽️ Servings: 4 to 6
Ingredients
- 1 tablespoon finely chopped shallots
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil, plus more for serving
- Ground black pepper
- 2 ½ pounds golden beets (about 8 to 10 medium-size beets)
- 1 teaspoon salt, plus more to taste
- 2 cups buttermilk
- ½ lemon, juiced (about 1 tablespoon)
- Small handful of basil leaves, for serving
- Small handful of dill fronds, for serving
- ⅓ to ½ cup sour cream, for serving
Directions
- In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
- Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
- Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
- Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.
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