CHILLED BEET SOUP WITH GREEK YOGURT, MINT AND PICKLED HERRING

Meal Theme: Make Ahead

Appoximate Yield: 4 - 6 Servings

Description

This twist on a classic borscht is an easy meal to whip up and serve as an appetizer or entree, where the addition of pickled herring affixes another layer of flavor to the mix. Popular throughout Eastern Europe, cold beet soup has grown into a steady mainstay in Northeastern American cuisine since the 19th Century. A tasty Acme Smoked Fish twist on a Borsch Belt treat that will have you coming back for seconds, time and time again.

Ingredients

3 large beets (peeled and cut into a medium dice)
2 cloves carlic (minced)
2 tablespoons lemon juice
1 cup non-fat Greek yogurt
1 tablespoon chopped fresh mint
1⁄4 cup sour cream
1/2 12oz. jar Acme Smoked Fish herring fillets in cream sauce (or herring in wine, if preferred)
1 bunch mint leaves (for garnish)
1 lemon, zested (for garnish)

Instructions

In a medium saucepan, combine beets and garlic. Cover with 2 1/2 cups water. Bring to a boil, them reduce to a simmer, cover and cook 20 - 30 minutes or until beets are tender. Remove from heat and transfer beets and their liquid to a mixing bowl. Allow to cool to room temperature. Add lemon juice, yogurt, and mint. In a blender (or using an immersion blender) puree the beet mixture. Cover and chill for 2 hours. Divide soup among bowls. Place 1/4 cup – 1/3 cup pickled herring in cream in the center. Garnish with mint leaves and lemon zest.

Beets: 45 minutes to cook, 2.5 hours for cooling, blending, and refrigerating.

 

Product options:

Blue Hill Bay Herring in Cream Sauce, 12oz.

Blue Hill Bay Herring in Wine Sauce, 12oz.

Blue Hill Bay Spiced Matjes Herring, 12oz.

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