Beet Soup With Tarragon, Chives and Yogurt
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they’re worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets’ natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons olive oil
- 1medium onion, diced
- 2garlic cloves, minced
- 1 ½pounds cooked, peeled red beets, chopped (See Tip)
- Salt and pepper
- Pinch of ground cayenne
- ¼cup red-wine or apple cider vinegar, plus more to taste
- 8cups water or broth
- 1cup whole-milk yogurt
- 3tablespoons chopped tarragon leaves
- 2tablespoons thinly sliced chives
Instructions
Step 1
Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.Step 2
Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.Step 3
Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker – thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.Step 4
Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.