Williams-Sonoma Chilled Beet Borscht With Dill Cream

1. 1

   In a large non-aluminum soup pot, combine the beets, onion quarters, stock, sugar and 1 cup of water.

2. 2

   Cover and bring to a boil over medium-high heat.

3. 3

   Reduce the heat to low and simmer, still covered, until the beets are tender when pierced with the tip of a knife - about 30-35 minutes.

4. 4

   With a slotted spoon, transfer the beets to a bowl and let cool.

5. 5

   Reserve the cooking liquid.

6. 6

   When cool enough to handle, peel the beets under cool running water.

7. 7

   Cut the beets in half crosswise.

8. 8

   Reserve 6 beet halves.

9. 9

   Cut the remaining beets into julienne strips Cover and refrigerate until ready to use.

10. 10

    Strain the reserved cooking liquid through a fine-mesh sieve into a large bowl.

11. 11

    Discard the onions.

12. 12

    In a blender or food processor, combine the reserved beet halves with 1 cup of the beet cooking liquid and process to a smooth puree.

13. 13

    Add to the bowl with the remaining cooking liquid.

14. 14

    Cover and refrigerate until well-chilled, preferably overnight.

15. 15

    When ready to serve, add the julienned beets and cucumbers, 2 TBS of the dill, the lemon juice, vinegar and salt and black pepper to taste to the soup.

16. 16

    Mix well until incorporated.

17. 17

    Taste and adjust the seasoning.

18. 18

    In a small bowl, combine the sour cream, the remaining 2 TBS of the dill, and salt and white pepper to taste, and mix well.

19. 19

    Ladle the soup into chilled bowls and garnish with the dill cream.

* Per serving · 4 servings · Values may vary.