A smooth, creamy beet soup made with cooked beets, buttermilk, and fresh dill. Light and tangy, it’s perfect served chilled on warm days or warmed for a comforting bowl in cooler weather.
Ingredients
2-3 medium/large cooked beets, peeled and chopped
2 cups vegetable stock
2 cups buttermilk
2 tb lemon juice or vinegar
2 tb dill, chopped
Optional toppings: sliced boiled egg, dill, swirl of sour cream or yogurt
Method
In a blender, combine cooked beets, vegetable stock, buttermilk, and dill. Blend until smooth.
Add lemon juice or vinegar, and salt to taste.
If serving cold, chill for atleast 1 hour.
To serve, pour into bowls and garnish with sliced boiled egg, dill and sour cream or yogurt.