Beet and Buttermilk Soup

Author: Canadian Living

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

  • Portion size 6 servings


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


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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Beet and Buttermilk Soup