Try this Beet and Buttermilk Soup recipe, or contribute your own.
Suggest a better descriptionThis glorious pink soup is delicious with traditional dill or fresh coriander. In saucepan of boiling salted water, cover and cook beets until tender and skins slip off easily, about 25 minutes. Drain and let cool; slip off skins and cut into 1/4-inch (5 mm) dice. Cover and refrigerate until chilled. (Beets can be refrigerated for up to 3 days.) In large bowl, whisk together buttermilk, 1/2 cup (125 mL) of the onions, sour cream, dill, sugar, vinegar and salt. Cover and refrigerate until chilled or for up to 6 hours. Taste and adjust seasoning. Ladle buttermilk mixture into serving bowls. Swirl in beets and cucumber. Garnish with remaining green onions and dill or coriander sprigs. Makes 6 servings. Recipe by: Canadian Living Posted to recipelu-digest by Peg Baldassari
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 99 | ||
Calories from Fat: 41 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 13.6mg | 4 % | |
Sodium 146.7mg | 5 % | |
Potassium 249.3mg | 7 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 8.6g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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