Chilled Beet and Buttermilk Soup

Submitted by Sweet PQ?

"I got this recipe from Anna Olson's show "Fresh" on the Food Network. 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."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 4 cups
• Serves: 2-4

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.

Reviews

[Rupeetwo]

I must be on a beet kick! This soup is delicious, comes together so easily and freezes well. Lovely combination of flavors and will surely make again.