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.