Free Recipe Beet and Buttermilk Soup

Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Beet and Buttermilk Soup Recipe

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.
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

Beet and Buttermilk Soup Preparation

This glorious pink soup is delicious with traditional dill or fresh coriander. 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. Recipe by: Canadian Living Posted to recipelu-digest by Peg Baldassari <> on Mar 18, 1998

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