Beet Soup


For taste and texture, nothing beats beets in a salad or soup. I make this soup in advance and serve it right out of the refrigerator. I ask my guests if they want theirs á la vieille Russie (traditionally served hot with a swirl of sour cream) or the French way.


1 pound red beets, cooked and cubed
1 cup yogurt
2 tablespoons minced shallots
1 teaspoon minced garlic
Pinch of cumin
Salt and freshly ground pepper
2 tablespoons dill

Yield: 4 Servings


Combine the beets and yogurt, and stir well. Add the shallots, garlic and cumin. Season with salt and pepper to taste, and mix well. Refrigerate for at least 2 hours. Serve in chilled soup bowls after correcting seasoning and sprinkling with the dill.