Beet And Buttermilk Soup Recipe

1. 1

   This glorious pink soup is delicious with traditional dill or possibly fresh coriander.

2. 2

   In saucepan of boiling salted water, cover and cook beets till tender and skins slip off easily, about 25 min.

3. 3

   Drain and let cold; slip off skins and cut into 1/4-inch (5 mm) dice.

4. 4

   Cover and chill till chilled.

5. 5

   (Beets can be refrigerated for up to 3 days.)

6. 6

   In large bowl, whisk together buttermilk, 1/2 c. (125 mL) of the onions, lowfat sour cream, dill, sugar, vinegar and salt.

7. 7

   Cover and chill till chilled or possibly for up to 6 hrs.

8. 8

   Taste and adjust seasoning.

9. 9

   Ladle buttermilk mix into serving bowls.

10. 10

    Swirl in beets and cucumber.

11. 11

    Garnish with remaining green onions and dill or possibly coriander sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.