Buttermilk Beet Soup Recipe

Serves 6

Ingredients:

  • 1 tbsp butter
  • 1 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped celery leaves
  • 3 cup peeled beets cut into, Julienne
  • 2 cup chicken broth
  • 1/2 tsp Tabasco pepper sauce
  • 1/4 tsp salt
  • Freshly ground black pepper, To Taste
  • 1 1/2 tsp sugar
  • 1 1/2 cup buttermilk (milk or plain yogurt can be used instead)
  • 2 tsp chopped fresh dill

    • Instructions:

    1. Melt the butter in a medium saucepan.
    2. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden.
    3. Add the celery leaves and cook for 2 minutes longer.
    4. Add the remaining ingredients except the buttermilk and dill.
    5. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender.
    6. Cool.
    7. Stir in the buttermilk and dill.
    8. Chill thoroughly.