Chilled beet soup ||Recipe

INGREDIENTS

• ½ lb beets, peeled and grated 
• 1 c vegetable broth (we prefer low sodium) 
• 1 c buttermilk or kefir 
• ¾ c plain non-fat yogurt or low-fat sour cream 
• ¼ c lemon juice 
• 1 small cucumber diced 
• 2 Tbsp fresh dill or 2 tsp dry 
• 1 Tbsp fresh chives, chopped, or 1 tsp dry 
• 1 tsp salt 
• 3 Tbsp sugar.
• 4 hard boiled eggs, peeled and quartered
  

PROCEDURES

• Place grated beets in a 2 quart saucepan. 
• Fill the pot with water until the beets are covered by about 1 inch. 
• Heat, uncovered, over medium-low for 45 minutes. (So for us not to get a bitter soup we have to steam and not boil).
• After 45 minutes, remove the pan from the heat and refrigerate until cool. (This can be done ahead of time, and you can leave your beets chilling up to 48 hours in the fridge.)  
• When you are ready to make the soup, add vegetable broth, buttermilk, yogurt, lemon juice, diced cucumbers, dill, chives, and salt to the chilled beet and water mixture. 
• Taste and add sugar if necessary. 
• Serve cold, topped with hard boiled eggs and additional dill or chives, if desired.

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Chilled beet soup ||Recipe Reviewed by Karkos cuisines on Sunday, June 10, 2018 Rating: 5