by ixshelle
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ixshelle's Notes:
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1 1/2 pound
fresh beets
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2
cucumbers
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1 cup
sliced scallions
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3-4 tablespoons
minced fresh dill
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3 cups
whole milk yogurt
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Wash beets and trim stems and roots. Cover with water (about an inch about the beets) and simmer in a large saucepan until tender; 45 minutes to an hour. Allow to cool in water.
Ask the hotline about this step!Remove skins (they could come off easily with your hands) and discard. Save cooking liquid. Shred the beets in a large bowl.
Ask the hotline about this step!Peel cucumbers, slice lengthwise, and scoop out seeds. Slice into 1/3 in cubes. You should have about 2 1/2 cups. Add to beets.
Ask the hotline about this step!Add scallions, dill, pepper, and yogurt to beets and cucumbers. Mix well.
Ask the hotline about this step!Slowly thin mixture with reserved cooking liquid to desired consistency.
Ask the hotline about this step!Carefully salt to taste. The salt won't totally dissolve right away since it's a cold soup, so be sure not to over-do it. Be sure to mix thoroughly. You may need to salt more after chilling.
Ask the hotline about this step!Chill.
Ask the hotline about this step!Nom.
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