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.
- Serves: 6 persons
- 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
Step 1Put 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 2Add 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 3Purée 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 4Taste 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.