Beet, Dill And Buttermilk Soup - cooking recipe

Ingredients

1 tbsp olive oil
2 None onions, chopped
1 lb beets, diced
1/3 lb potatoes, diced
3 cups vegetable stock
3 tbsp fresh dill, chopped + extra to garnish
2/3 cup beet juice
1 tbsp prepared horseradish
3/4 cup buttermilk
None None fresh chives, chopped, to garnish

Preparation

Heat oil in a saucepan and saute onions for 3 mins. Add beets and potatoes and cook for 2 mins. Add stock and simmer for 20 mins. Add dill then puree. Add beet juice, horseradish and buttermilk. Reheat gently, season to taste then ladle into soup bowls. Serve garnished with chopped chives and dill.