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Cold
beet soup
Ingredients:
2 boiled beets, coarsely grated
2 medium cucumbers, cut into small cubes
2 hard boiled eggs
1 cup sour cream
4 cups buttermilk
1 cup boiled water, chilled
10 sprigs of fresh dill, finely chopped
1/2 cup finely chopped, green parts of scallions or chives
salt
fresh squeezed lemon juice, to adjust acidity if needed. |
- mix buttermilk with sour cream and water; then add the
beets, cucumbers and finely cut egg whites, stirr gently.
- take the egg yolks and mash them with 1/4 tsp. salt and scallions. This is
done to release the onion flavor. Add the yolk mixture to the soup. Stirr.
- the soup should have a slightly acid taste, use 1 or 2 tsps. of fresh lemon
juice to adjust acidity.
- the finely cut dill is sprinkled on top of individual bowls, just before
serving.
- this soup is eaten with hot boiled potatoes, and is a summer favorite.
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