Beet and Buttermilk Soup

  • serves 6


316 Ratings
Directions for: Beet and Buttermilk Soup


4 cup chicken stock

1 lb(s) fresh beets, peeled and diced

1 cup diced onion

¾ cup peeled and diced carrots

1 clove garlic, minced

1 Tbsp lemon juice

1 tsp sugar

2 cup buttermilk

salt and pepper

2 Tbsp chopped fresh dill

sour cream, for garnish


1. Bring chicken stock, beets, onion, carrot, garlic, lemon juice and sugar up to a simmer. Cook beets, loosely covered, until they are tender, about 40 minutes.

2. Purée until smooth, strain and cool to room temperature. Whisk in buttermilk and season. Stir in dill. Chill at least 4 hours before serving. Check seasoning, as soup may need more salt and pepper. Garnish with sour cream.

See more: Vegetables, Soup, North American, Appetizer

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