This is an unusual version of the traditional Eastern Europe beet soup. This one is chilled, then served very cold with a garnish of hot potatoes cooked with onions and dill. When the garnish goes into the soup, the result is stupendous.
1. Remove and save the beet greens for another use. Leave 1 inch of the stem on the beets to prevent excess bleeding.
2. Scrub the beets clean and place them in a 5- to 6-quart pot. Cover with 3½ quarts of water; bring to a boil, and simmer, uncovered, for 20 minutes or until just tender.
3. Drain the beets, reserving the beet water, and allow cooling. Strain the water, making sure to remove any dirt that may have clung to the beets. Set it aside.
4. Trim and peel the beets and cut 8 of them into short julienne. Grate the remaining 2 beets on the coarse side of a hand grater.
5. In a 6- to 8-quart stainless steel pot, combine 3 quarts of the reserved beet water, the beets, cucumbers, dill, vinegar, and salt and pepper.
6. In a separate bowl, whip the sour cream with 1 cup of the reserved water. Mix until smooth, add to the pot, and stir in. Chill several hours.
7. Peel and dice the potatoes. Saute the onion in the butter and oil until clear. Add the potatoes and dill, and toss until hot.
8. Serve the potato mixture on the side as a garnish for the cold soup.
NOTE:
Use a mandoline for best results with the julienned beets and cucumbers.
