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