6 people
SOUP
Ina Garten At Home (p. 30)
Beets - 5
Lemons - 1
Cucumber - 2
Scallions - 4
Dill - 4 sprigs
Chicken stock - 16 oz
Sugar - 1⁄4 cup
Champagne vinegar - 2 tsp
Sour cream - 16 oz
Plain yogurt - 8 oz
Beets - remove tops and tails
Lemons - juice to yield 2 tbl
Cucumber - medium-dice and remove seeds to yield 2 cups
Scallions - dice to yield 1/2 cup
Dill - chop to yield 2 tbl
Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine seive into a bowl and also set aside to cool.
In a large bowl, whisk together 1 1⁄2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tbl salt and 1 1⁄2 tsp pepper. Peel the cooleed beets with a small pairing knife or rub the skins off with your hands. Dice the beets into small, 1⁄2-inch cubes. Add the beets, cucumber, scallions and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season to taste and serve with a dollop of cold sour cream and extra dill.