Chilled Beet And Buttermilk Soup - cooking recipe

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
Preparation
    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).
    Puree and cool.
    Strain (personal preference I think).
    Whisp in buttermilk.
    Stir in dill (if using) and salt & pepper to taste.
    Chill at least 4 hours.
    Serve.

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