Chilled Beet Soup
This refreshing soup of brilliant pink with flecks of green is easy to make and wonderfully flavorful. After chilling overnight, the flavors harmonize and it is even more delicious.
Makes
Serving size
Ingredients
2 cups water
2 small (100 grams) beets, grated
1 medium (200 grams) cucumber, peeled and grated
8 large (160 grams) radishes, grated
2 cups buttermilk
1 cup Greek yogurt
¼ cup dill, chopped
¼ teaspoon black pepper, freshly ground
3 tablespoons chives
Pinch sumac for each bowl
Instructions
- Heat the water to boil. Add the grated beets, reduce heat and cook for 5 minutes.
- Remove beets from heat and let cool in liquid.
- Combine the grated cucumber and radishes in a large mixing bowl.
- Add the beets and the cooking liquid.
- Add the buttermilk, yogurt and dill.
- Mix well.
- Add pepper and mix again.
- Serve approximately 1⅓ cups into individual bowls, with a generous sprinkling of chives and a pinch of sumac.
Cooking Tip
The soup can be stored in the refrigerator for up to 5 days in a sealed container. Adding freshly chopped chives or other herbs each time you serve adds vibrancy and fresh texture for a taste as delicious as when first made.
Recipe Contributed by FamilyCook Productions
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