Buttermilk Beet Soup Recipe

Name: Buttermilk Beet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 cup onions chopped; 1/4 cup celery chopped; 1/4 cup celery leaves chopped; 3 cups beets peeled, julienned; 2 cups chicken broth; 1/2 teaspoon red hot pepper sauce; 1/4 teaspoon salt; 1 1/2 teaspoons sugar; 1 1/2 cups buttermilk; 2 teaspoons dill weed chopped

Servings: persons

1 tablespoon butter
1 cup onions chopped
1/4 cup celery chopped
1/4 cup celery leaves chopped
3 cups beets peeled, julienned
2 cups chicken broth
1/2 teaspoon red hot pepper sauce
1/4 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 cups buttermilk
2 teaspoons dill weed chopped

1
Melt the butter in a medium saucepan.
2
Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden.
3
Add the celery leaves and cook for 2 minutes longer.
4
Add the remaining ingredients except the buttermilk and dill.
5
Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender.
6
Cool.
7
Stir in the buttermilk and dill.
8
Chill thoroughly.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter, 1 cup onions chopped, 1/4 cup celery chopped, 1/4 cup celery leaves chopped, and more.

Yes, Buttermilk Beet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Beet Soup

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