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Beet and Buttermilk Soup

5 Beets; (1-1/4 lb.)
3 c Buttermilk
3/4 c Chopped green onions
2/3 c Light sour cream
2 tb Chopped fresh dill or coriander; (or 2 tsp. dried)
1 1/2 ts Granulated sugar
1 1/2 ts White vinegar
1/4 ts Salt
1 c Cucumber; (diced unpeeled)
Fresh dill or coriander sprigs

In saucepan of boiling salted water, cover and cook beets until tender and skins slip off easily, about 25 minutes. Drain and let cool; slip off skins and cut into 1/4-inch (5 mm) dice. Cover and refrigerate until chilled. (Beets can be refrigerated for up to 3 days.)

In large bowl, whisk together buttermilk, 1/2 cup (125 mL) of the onions, sour cream, dill, sugar, vinegar and salt. Cover and refrigerate until chilled or for up to 6 hours. Taste and adjust seasoning.

Ladle buttermilk mixture into serving bowls. Swirl in beets and cucumber. Garnish with remaining green onions and dill or coriander sprigs.

Makes 6 servings.

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