1. English
  2. Français
  1. English
  2. Français

Beet and Buttermilk Soup

Servings: 6

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

    Instructions:

      1. In saucepan of boiling salted water, cover and cook beets until tender and skins slip off easily, about 25 minutes.
      2. Drain and let cool; slip off skins and cut into small pieces. Cover and refrigerate until chilled. (Beets can be refrigerated for up to 3 days.)
      3. In large bowl, whisk together buttermilk, 1/2 cup (125 mL) of the onions, sour cream, dill, sugar, vinegar and salt.
      4. Then add the beets to the liquid and with a hand blender blend until smooth.
      5. Cover and refrigerate until chilled or for up to 6 hours. Taste and adjust seasoning.
      6. Ladle chilled soup into serving bowls. Garnish with a dollop of sour cream, diced cucumber, green onions and dill or coriander sprigs.

    Crank up your cooking tip:

    To ensure the pork loin is cooked evenly, use the PowerPlus™ Temperature Probe for great results!

Ingredients:

  1. 5 beets, (1-1/4 lb/625 g)
  2. 3 cups (750 mL) buttermilk
  3. 3/4 cup (175 mL) chopped green onions
  4. 2/3 cup (150 mL) light sour cream
  5. 2 tbsp (30 mL) chopped fresh dill or fresh coriander
  6. 1-1/2 tsp (7 mL) granulated sugar
  7. 1-1/2 tsp (7 mL) white vinegar
  8. 1/4 tsp (1 mL) salt
  9. Diced (unpeeled) cucumber
  10. Fresh dill sprigs or fresh coriander sprigs
  11. Dollop of sour cream