Yellow makes me want to sing show tunes and frolic and drink lemonade and generally be everything I’m not.
Green–green speaks to my soul. If it’s green, I want it. I wanna eat green, wear green, see green (not figuratively, duh).
Black makes me think of my closet. It boggles my mind how some people manage to wear black and brown and match their purse and shoes and outfits into a singular either-or scheme. I don’t have the energy for brown in my closet, except for some things I wear with black. Defiantly! Yes. Definitely defiantly.
Red makes me kind of uneasy, I think. Does anyone want some hastily-purchased dark red curtains?
Bright pink. Harsh truth: I only approve of bright pink in the form of cold soup. This is my favorite dish from my dear beer-and-basketball-loving home planet. Easily. I’ve served it to some friends and unless they’re just being nice (I have to find some assholes to serve it to as well), they all liked it. Loved, even, as one of them described it as a frolic through a fresh garden in your mouth. Perhaps this soup should be yellow. Golden beets do exist…
But we like pink beets. Aside from beets, these are the other solid components. Hard-boiled egg, cucumbers, dill, green onions. All delicious, mostly green, and naturally I’m all over it.
Then the beets. Oh, the beets. This is your hand… This is your hand on beets. Background: mountain of beets. Bears. Beets. Battlestar Galactica. (If you get that joke, you get me)
Buttermilk and broth and sour cream and some other tangy/crazydelicious things get whisked together. Then we add some beet cooking liquid… It’s brown, but don’t you worry.
Why? ‘Cause after we add all the lovely green things…
PINK! So much pink. Beets are a color powerhouse. Random awesome tip: my grandma used to dye cake frosting with beet juice. It’s really lovely-looking, natural of course, and doesn’t taste like beets.
I have to admit that this is definitely summer soup and maybe a tad season-inappropriate but last weekend, when I made this, we were having a little Indian summer. Plus, beets are a root vegetable and this soup is served with hot boiled potatoes, so… I think of it as perfect “transition” food.
(adapted from Ina Garten)
5 medium (or 2 large) fresh beets (about 2 pounds without tops)
2 cups chicken stock
2 cups buttermilk
1/2 cup sour cream
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons white wine vinegar
freshly ground black pepper
2 cups diced English cucumber
1/2 cup chopped scallions
3 diced hard-boiled eggs
2 tablespoons chopped fresh dill, plus extra for serving
Boil the beets in a large pot with salted water until you can pierce them easily with a fork–this takes anywhere from 30 minutes to an hour and a half depending on the size of the beets. Remove them from the pot and reserve the cooking liquid. Cool, peel and dice your beets.
Mix 1 1/2 cups of the beet cooking liquid with the chicken stock, buttermilk, sour cream, sugar, lemon juice, vinegar, salt and pepper to taste in a large bowl. Mix in the beets, cucumber, scallions, eggs and dill. Cover and chill for at least a few hours. Serve cold alongside hot, dilled and salted boiled potatoes.