By • August 28, 2014 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I spotted this recipe in the first volume of the Canal House Cooking series. I don't remember why I decided to try it, because I don't much care for beets, and I usually go to great lengths to avoid them. It was probably the beautiful full page color photograph that I found so enticing. At any rate, the recipe really delivered, far surpassing my expectations. I was amazed that anything made with beets could not only be edible, but turned out to be one of the most unusual and delicious cold soups I have ever tasted. Melissa Hamilton of Canal House says that her mother, Madeleine, found the recipe in a soup book, and sent it to her in 1988 with a note urging her to try it. P.S. 3 cups sour cream is not a typo, and the soup will have a brilliant technicolor raspberry hue. JohnL


Serves 4

  • 4 medium beets, trimmed
  • 1 cucumber, peeled, seeded and diced
  • 1/2 small white onion, chopped
  • 1 cup fresh bread crumbs
  • 3 cups sour cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons heavy cream
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • salt
  • Minced fresh dill or chives
  1. Preheat the oven to 450 degrees. Wrap each beet in aluminum foil and roast in the oven until tender, about 1 hour. Take the beets out of the oven, unwrap one, and pierce it with a knife to check if it is tender.
  2. When the beets are cool enough to handle, peel (the skins will slide right off) and dice them. Put the beets in a big bowl. Add the cucumber, onions, bread crumbs, sour cream (reserve a little for serving), mustard, heavy cream, balsamic vinegar, and sugar. Mix well.
  3. Working in batches, puree the beet mixture in a blender until smooth. Use up to 1/4 cup water to thin the soup. Season with salt. Transfer to a covered container and allow the flavors to develop in the refrigerator overnight or up to 3 days. This soup improves with time.
  4. Serve the soup in chilled soup bowls or pretty glasses. (John's suggestion: I like to serve this soup in crystal bowls, as a first course, as it is very rich. In this way, it will provide more than 4 servings). Garnish with a spoonful of sour cream or a drizzle of heavy cream, and minced fresh dill or chives.

More Great Recipes: Cheese & Dairy|Vegetables|Appetizers|Hors d'oeuvres|Soups