View source for Beet and Buttermilk Soup


== Description ==
                                                                                
This great canadian soup is good for the winterdays, healthy and tasty ! A fine piece of canadian life ! This glorious pink soup is delicious with traditional dill or fresh coriander.
* Makes 6 servings.
                                                                              
== Ingredients ==

* 5 [[beet]]s, (1¼ lbs)
* 3 cups [[buttermilk]]
* ¾ cup chopped [[green onions]]
* ⅔ cup	light [[sour cream]]
* 2 tbl chopped fresh [[dill]] or [[cilantro|coriander]], (or 2 tsp. dried)
* 1½ tsp [[granulated sugar]]
* 1½ tsp [[white vinegar]]
* ¼ tsp	[[salt]]
* 1 cup [[cucumber]], (diced unpeeled)
* Fresh dill or coriander sprigs
                                                                                
                                                                                
== Procedures ==
# 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 ¼-inch (5 mm) dice. Cover and refrigerate until chilled. (Beets can be refrigerated for up to 3 days.)
# In large bowl, whisk together [[buttermilk]], ½ cup (125 mL) of the [[onion]]s, [[sour cream]], dill, [[granulated sugar|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.

[[Category:Canadian cuisine]]
[[Category:Soup Recipes]]
[[Category:Beet Recipes]]
[[Category:Buttermilk Recipes]]
[[Category:Cucumber Recipes]]