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Beet and Buttermilk Soup

Servings: 6

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


      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.

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  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