Recipe - Beet And Buttermilk Soup

5 Beets; (1One fourth lb.)
3 cup Buttermilk
Three fourths cup Chopped green onions
2/3 cup Light sour cream
2 tablespoon Chopped fresh dill or
coriander; (or 2 tsp.
dried)
1 One half teaspoon Granulated sugar
1 One half teaspoon White vinegar
One fourth teaspoon Salt
1 cup Cucumber; ( minced unpeeled)
Fresh dill or coriander
sprigs

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

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 1/4inch (5 mm) dice. Cover and refrigerate until chilled.
(Beets can be refrigerated for up to 3 days.)

In large bowl, whisk together buttermilk, One half 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.

Makes 6 servings.

Recipe by: Canadian Living

Posted to recipeludigest by Peg Baldassari Baldassari@compuserve.com on
Mar 18, 1998