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Add a photoServings: 6
Ingredients
- 5 x Beets, (1-1/4 lb.)
- 3 c. Buttermilk
- 3/4 c. Minced green onions
- 2/3 c. Light lowfat sour cream
- 2 Tbsp. Minced fresh dill or possibly coriander, (or possibly 2 teaspoon dry)
- 1 1/2 tsp Granulated sugar
- 1 1/2 tsp White vinegar
- 1/4 tsp Salt
- 1 c. Cucumber, (diced unpeeled) Fresh dill or possibly coriander sprigs
Directions
- This glorious pink soup is delicious with traditional dill or possibly fresh coriander.
- In saucepan of boiling salted water, cover and cook beets till tender and skins slip off easily, about 25 min. Drain and let cold; slip off skins and cut into 1/4-inch (5 mm) dice. Cover and chill till chilled.
- (Beets can be refrigerated for up to 3 days.)
- In large bowl, whisk together buttermilk, 1/2 c. (125 mL) of the onions, lowfat sour cream, dill, sugar, vinegar and salt. Cover and chill till chilled or possibly for up to 6 hrs. Taste and adjust seasoning.
- Ladle buttermilk mix into serving bowls. Swirl in beets and cucumber.
- Garnish with remaining green onions and dill or possibly coriander sprigs.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 131 | |
| Calories from Fat 56 | 43% |
| Total Fat 6.36g | 8% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 274mg | 11% |
| Potassium 423mg | 12% |
| Total Carbs 13.52g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.56g | 7% |
| Protein 5.83g | 9% |
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