After spending a weekend in Hull, Massachusetts in the beach house my grandparents lived in, I was inspired to make a summer dish that my Bubbie often made. My father said he remembered my grandfather eating a big bowl of cold beet soup in the summer time, with a dollop of sour cream on top. So here is a cold beet soup inspired by my Bubbie and her beach house.
This recipe is super easy for the summertime and you don’t need to turn on your stove!
1 lb beets
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/4 cup sugar
salt and pepper to taste
Wash your beets and place them in a large pot. Cover beets with water and bring to a boil. Let beets simmer until beets are tender when pierced with a fork. Remove cooked beets with a slotted spoon.
Coarsely shred the beets in a food processor. Return them to the pot with the beet water. Add cider vinegar, lemon juice, sugar, salt and pepper to taste. Chill beet soup in the refrigerator for at least 4 hours or overnight.
In the meantime, boil a potato until tender. Drain and run under cold water until cool. Cut into one inch cubes.
Once beet mixture is cool ladle into bowls. Add potato cubes to bowl along with a dollop of sour cream and spring of dill.
You could also garnish the soup with grated cucumber, hard boiled egg, parsley, or creme fraiche.
Enjoy! Stay cool this summer.