Beet and buttermilk soup

6 Servings

Ingredients

Quantity Ingredient
5 Beets; (1-1/4 lb.)
3 cups Buttermilk
¾ cup Chopped green onions
⅔ cup Light sour cream
2 tablespoons Chopped fresh dill or coriander; (or 2 tsp. dried)
1½ teaspoon Granulated sugar
1½ teaspoon White vinegar
¼ teaspoon Salt
1 cup Cucumber; (diced unpeeled)
Fresh dill or coriander sprigs

Directions

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 ¼-inch (5 mm) dice. Cover and refrigerate until chilled.

(Beets can be refrigerated for up to 3 days.) In large bowl, whisk together buttermilk, ½ 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 <Baldassari@...> on Mar 18, 1998

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