Ingredients
1 bunch fresh beets (about 4 medium)
1 medium potato
1 bay leaf
1 or 2 cloves garlic
1 cup sour cream or plain yogurt
1/2 of a small onion, raw
Juice of 1 lemon
1/4 cup packed fresh dill and fresh parsley
1 tsp salt
pepper to taste
1 cup ice
Preparation
Put beets (whole or halved) into a saucepan with their skins on. Add the potato, bay leaves, and garlic, and add water to just cover. Boil until beets are cooked through, about 30 minutes. A knife should be able to be pushed into the beets with little resistance, like a cooed potato. Once done, set the pot into the fridge to cool.
Once beets are cooled, take them out of the pot and rub the skins off with a paper towel. It’s much easier to rub them off at this point than to peel them before cooking.
Add beets, potatoes, garlic, and 1-cup of the cooking liquid to a blender. Add remaining ingredients and blend until smooth. Serve immediately or chill. Serve as-is or with a dollop of sour cream and a garnish of chopped dill.
