Cold Beet and Yogurt Soup – REVISED

It turns out that BEETS are high in oligosaccharides. DO NOT make this recipe if these are a problem for you.

This recipe is based on one for a Polish soup called chlodnik.  I won’t try to explain how to pronounce it!  Yesterday, my local farmers’ market had beets, cucumbers, fresh eggs, and fabulous Greek yogurt from a local dairy. I picked some dill and scallion from my garden. If your beets come with the leaves attached, you can cook and eat them just like you would chard or spinach.

Plan ahead, because this needs some time to chill in the fridge.

3 small beets, trimmed, peeled and diced small (approximately 1.5 cups)
1 cup water or chicken stock
1 small cucumber, seeded and grated (about 1/2 cup)
2-3 tablespoons minced fresh dill
1/3 cup minced sccallion greens
1 tablespoon freshly squeezed lemon juice
1 cup Greek yogurt
1/4 cup sour cream
1 hardboiled egg, chopped

Put the diced beets in a small saucepan and add the water or chicken stock. Bring to a boil and simmer about 15 minutes until beets are tender.  Remove from the heat and let cool to room temperature. Stir in all of the remaining ingredients except the egg. Refrigerate for at least an hour or until cold. Thin with just a little water if necessary. Season with salt and pepper to taste. Ladle out the soup and garnish with chopped egg.