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Cold beet soup with potatoes, cucumbers, herbs & buttermilk

Oh, beets, how I love thee! In cold months of winter, roasted in the oven, sliced and topped with goat cheese, you are divine.

In the fall, mixed in with citrus, blue cheese and toasted nuts, you warm me up.

In the summer, peeled and shredded with carrots, daikon radish and mixed in with sesame oil, cilantro and soy sauce, you invigorate me.

And you make me jealous when you appear in the kitchen of my parents and are made into a cold summer soup and eaten by everyone in my family but me.
I don't mind that my fingers turn pink when I touch you, or when you accidentally stain my favorite tshirt. I can deal with it!

Last weekend I picked up a bunch of beets and decided to make a version of a cold Russian beet soup I absolutely love and crave often in the summer. 

{Note: don't throw away the green leaves: instead, make this lovely Swiss Chard & Beet Greens with Sour Cream Dressing dish.}

3 medium sized potatoes, cooked till tender in salted water, cooled, peeled, cubed
3 beets, scrubbed, peeled, cubed, cooked in salted water, cooled {do not discard the water!}
to taste:
cucumbers, chopped
chives, chopped
dill, chopped

radishes, hard boiled eggs, parsley

1. Add potatoes, beets, cucumbers, and chives to the bottom of a soup bowl.

2. Ladle the cooled cooking liquid fro beets.

3. Add in buttermilk. Mix.

I've had this soup for breakfast, lunch, and dinner. What can I say? I absolutely LOVE it. It's best when it's absolutely and utterly cold. The buttermilk make the soup a gorgeous maroon color. Please make this and let me know what you think!


Cecilia said...

Absolutely gorgeous, and the perfect thing to eat in this horrid heat!

Melissa Jones said...

This is so different. I really need to try it. It's kind of like beet gazpacho, right? Could I puree it as well? Or it's just best chunky? I love these produce driven recipes.

Maris(In Good Taste) said...

These photos are so beautiful! This looks really delicious and very healthy

Martyna@WholesomeCook said...

I recently made botwinka (whole beetroot soup) and everyone loved it, but I was surprised how few people knew the greens were edible.

Love the cool version of the beet soup with cucumber - for me that screams spring. I also decided to add boiled egg and goat's feta to mine - soooo good!

Anonymous said...

Lovely beet soup, very refreshing in this heat for sure!

Meister @ The Nervous Cook said...

This sounds amazing. I'm crazy for beets!

Anonymous said...

Ooh yummy. My mom makes this too, except hers come out really pink - like Barbie pink.

Megan H Carroll said...

making this....