COLD BEET SOUP TOPPED WITH AN EGG AND CAVIAR
adapted from Food & Wine
INGREDIENTS
1 pound peeled cooked red beets
1/4 cup dill pickle juice
1 tablespoon granulated sugar
1/2 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
6 ounces cucmber, peeled, halved lengthwise, and seeded
1/2 cup cold water
1/4 cup chopped scallions
2 tablespoons finely chopped fresh dill, plus more for garnish
1/2 tablespoon fresh lemon juice
3/4 teaspoon black pepper, plus more to taste
2 cups buttermilk
Hard boiled eggs for topping
Plaza de Caviar Caviar, for garnish
METHOD
1. Using large holes of a box grater, grate beets into a large bowl. Add pickle juice, sugar, and 1/2 tablespoon salt; toss to combine. Let stand at room temperature, uncovered, until flavors meld, about 30 minutes.
2. Using large holes of a box grater, grate cucumber into beet mixture in bowl. Add 1 cup cold water, scallions, dill, lemon juice, pepper, and remaining 2 teaspoons salt; gently stir until mixture is combined. Add buttermilk in 2 additions, gently stirring and folding until soup turns fuchsia and is evenly colored. Stir in additional salt and pepper to taste. (The soup should be assertively seasoned.)
3. Refrigerate soup, covered, until very cold, at least 2 hours or up to 3 days. Serve topped with hard-cooked eggs, caviar, and dill.
INGREDIENTS
1 pound peeled cooked red beets
1/4 cup dill pickle juice
1 tablespoon granulated sugar
1/2 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
6 ounces cucmber, peeled, halved lengthwise, and seeded
1/2 cup cold water
1/4 cup chopped scallions
2 tablespoons finely chopped fresh dill, plus more for garnish
1/2 tablespoon fresh lemon juice
3/4 teaspoon black pepper, plus more to taste
2 cups buttermilk
Hard boiled eggs for topping
Plaza de Caviar Caviar, for garnish
METHOD
1. Using large holes of a box grater, grate beets into a large bowl. Add pickle juice, sugar, and 1/2 tablespoon salt; toss to combine. Let stand at room temperature, uncovered, until flavors meld, about 30 minutes.
2. Using large holes of a box grater, grate cucumber into beet mixture in bowl. Add 1 cup cold water, scallions, dill, lemon juice, pepper, and remaining 2 teaspoons salt; gently stir until mixture is combined. Add buttermilk in 2 additions, gently stirring and folding until soup turns fuchsia and is evenly colored. Stir in additional salt and pepper to taste. (The soup should be assertively seasoned.)
3. Refrigerate soup, covered, until very cold, at least 2 hours or up to 3 days. Serve topped with hard-cooked eggs, caviar, and dill.