Chilled Beet And Buttermilk Soup - cooking recipe
Ingredients
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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
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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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