Beet and Buttermilk Soup

From Recidemia English
Jump to: navigation, search


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.



  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 ¼-inch (5 mm) dice. Cover and refrigerate until chilled. (Beets can be refrigerated for up to 3 days.)
  3. In large bowl, whisk together buttermilk, ½ cup (125 mL) of the onions, sour cream, dill, sugar, vinegar and salt.
  4. Cover and refrigerate until chilled or for up to 6 hours. Taste and adjust seasoning.
  5. Ladle buttermilk mixture into serving bowls. Swirl in beets and cucumber.
  6. Garnish with remaining green onions and dill or coriander sprigs.