Cold Beet Soup
|Beets||1 Bunch (100 gm), sliced|
|Lemon juice||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Liquid from cooked beets||1⁄2 Cup (8 tbs)|
|Cucumber||1 Large, peeled and thinly sliced|
|Hard boiled eggs||2 , sliced|
|Dill leaves||2 Teaspoon|
|Chopped green onion||1 Tablespoon|
Place beets, lemon juice, and water .in cooker.
Close cover and set pressure regulator in place.
When pressure is reached, cook for 5 minutes.
Cool at once under running water.
Drain beets; reserve the liquid.
Mix buttermilk, sour cream, and beet liquid.
Put chilled beets, cucum ber, eggs, dill, and green onion into butter milk mixture.
Serve soup very cold
Calories 127 Calories from Fat 57
% Daily Value*
Total Fat 6 g10%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 90.5 mg30.2%
Sodium 62.4 mg2.6%
Total Carbohydrates 11 g3.5%
Dietary Fiber 0.85 g3.4%
Sugars 5.2 g
Protein 7 g13.4%
Vitamin A 10.2% Vitamin C 10.8%
Calcium 4.6% Iron 4.8%
*Based on a 2000 Calorie diet