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Cold Beet Soup Recipe
|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|
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
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