Cold Beet Soup Recipe
Ingredients
| 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) | |
| Sugar | 1⁄2 Teaspoon | |
| Cucumber | 1 Large, peeled and thinly sliced | |
| Hard boiled eggs | 2 , sliced | |
| Dill leaves | 2 Teaspoon | |
| Chopped green onion | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 118 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 54 mg2.3%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.85 g3.4%
Sugars 3.4 g
Protein 7 g13%
Vitamin A 10.2% Vitamin C 10.2%
Calcium 4.6% Iron 3.8%
*Based on a 2000 Calorie diet
Directions
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.
Chill.
Mix buttermilk, sour cream, and beet liquid.
Add sugar.
Put chilled beets, cucum ber, eggs, dill, and green onion into butter milk mixture.
Blend.
Serve soup very cold
Chef
