Beet And Buttermilk Soup Recipe

• 5 x Beets, (1-1/4 lb.)
• 3 c. Buttermilk
• 3/4 c. Minced green onions
• 2/3 c. Light lowfat sour cream
• 2 Tbsp. Minced fresh dill or possibly coriander, (or possibly 2 teaspoon dry)
• 1 1/2 tsp Granulated sugar
• 1 1/2 tsp White vinegar
• 1/4 tsp Salt
• 1 c. Cucumber, (diced unpeeled) Fresh dill or possibly coriander sprigs

1. This glorious pink soup is delicious with traditional dill or possibly fresh coriander.
2. In saucepan of boiling salted water, cover and cook beets till tender and skins slip off easily, about 25 min.
3. Drain and let cold; slip off skins and cut into 1/4-inch (5 mm) dice.
4. Cover and chill till chilled.
5. (Beets can be refrigerated for up to 3 days.)
6. In large bowl, whisk together buttermilk, 1/2 c. (125 mL) of the onions, lowfat sour cream, dill, sugar, vinegar and salt.
7. Cover and chill till chilled or possibly for up to 6 hrs.
8. Taste and adjust seasoning.
9. Ladle buttermilk mix into serving bowls.
10. Swirl in beets and cucumber.
11. Garnish with remaining green onions and dill or possibly coriander sprigs.
12. Makes 6 servings.

beets, buttermilk, green onions, light lowfat sour cream, fresh dill, sugar, white vinegar, salt, cucumber

Taken from cookeatshare.com/recipes/beet-and-buttermilk-soup-83049 (may not work)