Beet and Buttermilk Soup
This glorious pink soup is delicious with traditional dill or fresh coriander.
Servings: 6
Ingredients:
-
5 beets (1-1/4 lb/625 g)
3 cups (750 mL) buttermilk
3/4 cup (175 mL) chopped green onions
2/3 cup (150 mL) light sour cream
2 tbsp (25 mL) chopped fresh dill or coriander (or 2 tsp/10 mL dried dillweed)
1-1/2 tsp (7 mL) granulated sugar
1-1/2 tsp (7 mL) white vinegar
1/4 tsp (1 mL) salt
1 cup (250 mL) diced (unpeeled) cucumber
Fresh dill or coriander sprigs
Preparation:
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 or coriander sprigs.
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »