Beet And Buttermilk Soup
|Chopped green onion||175 Milliliter|
|Light sour cream||150 Milliliter|
|Chopped dill/2 tsp fresh coriander / dried dill weed||25 Milliliter|
|Granulated sugar||7 Milliliter|
|White vinegar||7 Milliliter|
|Diced unpeeled cucumber||250 Milliliter|
|Chopped hot pepper||1 Tablespoon|
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 sprigs or hot pepper and coriander.
Calories 158 Calories from Fat 36
% Daily Value*
Total Fat 4 g6.1%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 8.8 mg2.9%
Sodium 171 mg7.1%
Total Carbohydrates 23 g7.8%
Dietary Fiber 5 g19.9%
Sugars 10.6 g
Protein 8 g16.8%
Vitamin A 47.8% Vitamin C 41.1%
Calcium 8.7% Iron 11.1%
*Based on a 2000 Calorie diet