Beet And Buttermilk Soup
Beet And Buttermilk Soup
Try this quick and easy beet and buttermilk soup recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
Ingredients
  • 4 cups chicken stock
  • 454 grams fresh beets, peeled and diced
  • 1 cup diced onion
  • ¾ cup peeled and diced carrots
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 2 cups buttermilk
  • Salt and pepper
  • 2 tablespoons chopped fresh dill
  • Sour cream, for garnish
Method
  1. Bring chicken stock, beets, onion, carrot, garlic, lemon juice and sugar up to a simmer
  2. Cook beets, loosely covered, until they are tender, about 40 minutes
  3. Purée until smooth, strain and cool to room temperature
  4. Whisk in buttermilk and season
  5. Stir in dill
  6. Chill at least 4 hours before serving
  7. Check seasoning, as soup may need more salt and pepper
  8. Garnish with sour cream

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