Beets are one of those roots that people seem to love to hate... but I think that if you serve this yummy cold soup that packs some heat, you'll change their minds quickly! There's just something about the juxtaposition of cold soup with spicy heat that will send you and your guests into foodie heaven! This can be made vegetarian or even vegan with substitutions!
I got this recipe from one of my favorite chefs... Chef Joe of wwrecipes.com
Red Hot Cold Beet Soup
1 Tbs (15 ml) olive oil
1 medium onion, finely chopped
2 ribs celery (including leaves), finely chopped
3 cups (750 ml) peeled and chopped fresh beets
3 cups (750 ml) chicken or vegetable stock
1/2 tsp (2 ml) hot sauce, or to taste
Salt and freshly ground pepper to taste
1 cup (250 ml) buttermilk or plain yogurt
2 Tbs (30 ml) chopped fresh dill for garnish
Heat the oil in a pot over moderate heat and saute the onion and celery until tender but not browned, about 5 minutes. Add the remaining ingredients except the buttermilk and dill and bring to a boil. Reduce the heat and simmer covered until the beets are tender, about 15 minutes. Remove from the heat and cool to room temperature. Stir in the buttermilk and refrigerate for at least 2 hours. Serve garnished with chopped fresh dill.
Serves 4 to 6.
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