I make this cold soup every summer as the temperatures start to hit the 80s, and make it every week un til it cools outside. Many people are suspicious about this soup because it is pink :). But if they are brave enough to try, they love it.
My CSA deliveries have started in July and the last week’s delivery was just perfect.
Here is the most important part of what I’ve got:
Here are my step by step instructions. First, you separate the leaves from the roots:
Then you peel it:
Put the sliced beets into the boiling water. Through cooking, you will need to add some white vinegar, some sugar, and salt. How much, is entirely up to you, to your taste. But I would recommend pouring the first 1/4 – 1/3 cup of vinegar right away to preserve the color of the beets.
The sliced roots should boil for about 15 min, and then slice the stems:
After they boil for another 3-4 minutes, chop the leaves:
And now let the broth boil for another 4 minutes. Remember that beetroots would add sweetness, and leaves would add sourness, so you will need to decide how much more sugar and vinegar you need to reach the desired taste.
Remove the pot from heat and refrigerate overnight. Then slice the cucumbers:
Put some of these greens in each plate you are going to serve:
Top with a half of a hard-boiled egg, sliced:
Pour the cold beets broth over and add a tablespoon of the sour cream or plain yogiet
For the weather like we have now – priceless!