The concept of cold soup with hot potatoes in this Beet Soup with Potatoes is interesting and surprising; the flavors meld together unusually well.
3 large boiling potatoes, scrubbed, peeled, sliced thin
2 teaspoons sugar
1 tablespoon red wine vinegar
1/4 teaspoon pepper
4 baking potatoes skin on, scrubbed
2 cups plain non-fat yogurt
Put beets in large saucepan and cover with water. Bring to boil, cover, and continue cooking about 35 minutes or until beets are done.
Drain and cool beets. When cool enough to handle, skin and slice beets. Puree in food processor fitted with steel blade.
Spoon beets into saucepan. Mix in 1 quart water, sugar, vinegar, and pepper. Bring mixture to boil; reduce heat to simmer. Continue cooking 30 minutes, stirring occasionally. Cool, pour soup into covered container, and chill several hours before serving.
Scrub potatoes and prick several times with sharp point of knife. Place potatoes on baking sheet and bake at 425 degrees for 1 hour or until potato is fork tender. When potatoes are cool enough to handle, cut each in half horizontally and scoop out meat using a spoon. Mash hot potato pulp in bowl and bring to table hot.
Ladle soup into bowls. Serve with plain hot mashed potatoes and yogurt on the side. Instruct guests to put hot potatoes and yogurt into soup bowls. Good summer or winter.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 127; Total Fat: 0.2g; Saturated Fat: 0.1mg; Cholesterol: 1mg; Sodium: 143mg; Potassium: 636mg;
Milk: 0.5, Vegetables: 0, Fruit: 0, Bread: 1.5, Meat: 0, Fat: 0
You may also like...
Share This Page