by Kukla
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my 198 recipes »
Kukla's Notes:
Expand• 2 pounds young small or medium beets, scrubbed Ask a question about this ingredient
• Fresh, bright green tops cut of and reserved, washed and thinly sliced Ask a question about this ingredient
• 2 cups homemade or store-bought low-sodium chicken stock Ask a question about this ingredient
• 1 cup sour cream, plus more for serving Ask a question about this ingredient
• 1 cup plain whole-milk yogurt Ask a question about this ingredient
• 2 tablespoons fresh lemon juice Ask a question about this ingredient
• 1 tablespoon sugar Ask a question about this ingredient
• 1 tablespoon coarse salt Ask a question about this ingredient
• 2-3 Kosher Dill Pickles, peeled and cut into 1/4-inch dice Ask a question about this ingredient
• 1/2 cup chopped scallions, white and green parts Ask a question about this ingredient
• 2 hard boiled eggs, cut into 1/4-inch dice Ask a question about this ingredient
• 2 tablespoons finely chopped fresh dill Ask a question about this ingredient
• Freshly ground pepper Ask a question about this ingredient
Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat add some salt and simmer until tender, 30 to 35 minutes.
Ask a question about this stepRemove beets with a slotted spoon, reserving cooking liquid. Let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4-inch dice.
Ask a question about this stepWhisk together stock, sour cream, yogurt, lemon juice, the salt, sugar and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, pickles, eggs, scallions, beet tops and dill. Season with pepper.
Ask a question about this stepCover, and refrigerate for 2 hours (or up to 1 day). Serve cold with a dollop of sour cream.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
