Chilled Beet and Buttermilk Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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When I saw Anna make the soup, it reminded me of the cold beet soup my favorite aunt used to make so I just had to try it. I served it with sliced hard boiled egg on top (like my aunt). Both hubby and I loved it on this hot, summer afternoon. NOTE - I used 3/4 cup (roughly) of mini carrots instead of dicing them. My soup took upwards of 1hour & 15 minutes to cook - so I think it depends on how fresh your beets actually are. Also - I omitted the dill (as dh is anti-dill and didn't s & p until just before serving. I also didn't strain the soup as I wanted a more rustic soup. Cooking time does not include chilling time. Ingredients:
4 cups chicken stock |
1 lb beet, peeled and diced |
1 cup diced onion |
3/4 cup carrot, diced |
1 garlic clove, minced |
1 teaspoon sugar |
2 cups buttermilk |
2 teaspoons fresh dill, chopped |
salt and pepper |
Directions:
1. Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
2. Puree and cool.
3. Strain (personal preference I think).
4. Whisp in buttermilk.
5. Stir in dill (if using) and salt & pepper to taste.
6. Chill at least 4 hours.
7. Serve.
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