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Beet And Buttermilk Soup

Canadian.Recipes's picture
Ingredients
  Beets 625 Gram
  Buttermilk 750 Milliliter
  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
  Salt 1 Milliliter
  Diced unpeeled cucumber 250 Milliliter
  Dill sprigs 1
  Chopped hot pepper 1 Tablespoon
  Coriander 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Side Dish
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Milk Product
Interest: 
Healthy
Servings: 
6

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