Cold Beet Soup
with
Lea Elleseff
If you want to try a refreshing soup that will cool you down on a hot day, then this beet soup is for you. Beat the heat with cold beet soup flavored with fresh herbs and veggies.
Transcript: Cold Beet Soup
Hi! My name is Lea Elleseff, and today on About.com Food we're going to make cold beet soup. This delightful medley is especially refreshing on the dog days of August.Cold Beet Soup Ingredients
Let's see what we're going to need:- 6 small beets or 2 large ones
- 2 peeled carrots
- 3 medium sized potatoes
- 2 cucumbers
- 1 bushel of dill
- white vinegar
- 2 boiled eggs
- salt
- pepper
Boil the Beets and Vegetables
We're going to begin by boiling the beets, potatoes, and carrots. Begin by boiling the beets in one pot and the potatoes in another.Once the potatoes have cooked for 10 minutes, add the carrots. After around 30-45 minutes or after the boiling ingredients have softened enough to fork easily, take them out carefully and set them aside to cool for at least 5 minutes.
Grate the Beets and Vegetables
Now we're ready to skin and grate the beets - following up by grating the carrots. Next, skin and cube the potatoes. And do the same for the cucumbers.Mix the Cold Beet Soup Ingredients
Now chop the eggs and dill and we're ready to mix. Begin this last step by putting the beets and carrots into a large bowl. Fill the bowl 3/4 full with boiling water. Add vinegar to taste by the teaspoon full.Mix the cucumbers, eggs, dill, and potatoes. For out final step, add salt and pepper to taste.
Refrigerate the Beet Soup
Now we're all done, incredible. Let's taste it. Delicious, even when it's hot, even though it's meant to be a cold soup. Now that you're done, put it in the refrigerator and wait an hour till it really cools down for a special treat.Thank you for joining me as I made cold beet soup. For more information visit us on the Web at food.about.com.