Beet And Buttermilk Soup Recipe
Ingredients
| 5 beets (1-1/4 lb/625 g total) | ||
| Buttermilk | 3 Cup (16 tbs) | |
| 3/4 cup chopped green onions 175 mL | ||
| Light sour cream | 2/3 Cup (16 tbs) | |
| Chopped coriander | 2 Tablespoon, dried | |
| 1-1/2 tsp granulated sugar 7mL | ||
| 1-1/2 tsp white vinegar 7mL | ||
| Salt | 1/4 Teaspoon | |
| 1 cup diced unpeeled cucumber 250 mL, Dill sprigs | ||
| Chopped hot pepper and coriander sprigs | ||
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.
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.
Chef
