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    Beet: Beet & Buttermilk Soup


    Source of Recipe


    fooddownunder.com

    List of Ingredients




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

    Recipe



    * 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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