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Beet and Buttermilk Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Beet and Buttermilk Soup

This recipe makes 6 servings

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This glorious pink soup is delicious with traditional dill or fresh coriander.

Ingredients

  • 5 beets, (1-1/4 lb/625 g)
  • 3 cups buttermilk
  • 3/4 cup chopped green onions
  • 2/3 cup light sour cream
  • 2 tbsp chopped fresh dill or fresh coriander
  • 1-1/2 tsp granulated sugar
  • 1-1/2 tsp white vinegar
  • 1/4 tsp salt
  • 1 cup diced (unpeeled) cucumber
  • Fresh dill sprigs or fresh 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.

 

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