This chilled soup is perfect for summer! In Lithuanian and Polish summers, when young beets are in abundance, this beet gazpacho is a traditional favorite. It has the earthy, yet sweet taste of beets, and the fresh, herby flavors of dill, parsley, and chives. This soup dates back many ages, so it's a tried and true way to help keep cool in summer. It's best served garnished with plenty of herbs and roasted New potatoes on the side.
Lithuanian Beet Gazpacho [Vegan]
For the Beet Gazpacho:
- 1 large bunch of young beets, roots, stems, and leaves
- 1 tablespoon canola oil
- 1 garlic clove
- 1 medium red onion, chopped
- Salt and pepper, to taste
- Apple cider vinegar
- 1 teaspoon of liquid sweetener or xylitol
- 4 cups of vegetable broth or water
- 2 glasses coconut milk kefir
- Chives or scallions, sliced
- Dill, chopped
- Parsley, chopped
- Roasted New potatoes
To Make the Gazpacho:
- Wash the beets thoroughly and discard any old, bruised, and wilted leaves. Chop the roots and stems into small pieces. Roll the leaves like you would roll a cigar and cut them crosswise into very thin strips (chiffonade). Set the leaves aside.
- In a saucepan, add a tablespoon of oil and sauté the chopped onion and garlic. Add the beets and sauté for a minute.
- Season the soup with salt and pepper, pour broth or water, cover, and cook for 15 minutes until the beets are tender. Combine sugar or liquid sweetener with apple cider vinegar. Check the balance of sweet-sour flavor. Bring the soup to a boil.
- With an immersion blender, blend the soup until smooth, add the chiffonade of leaves and heat over low heat until it starts boiling. Let stand for the soup to cool.
- When the soup has cooled, add coconut milk kefir and chopped herbs: plenty of scallions, dill, and parsley.
- Pour the chilled soup into bowls. Decorate with dill and parsley. Sprinkle rapeseed oil or linseed on top. On a plate next to the soup serve, the New potatoes, steamed, topped with vegan butter or oil and sprinkled with lots of dill.
- Beet Recipes