Dinner for 5
Chilled Beet Soup
Tender beets blend with buttermilk, yogurt, lemon, cucumber, and herbs, then chill with firm eggs for a cool soup.
$1.03per serving $
80 minstart to table
5servings
Eastern EuropeanVegetarianBudgetFamilyLunchesDinnersCold-weather comfortWinter
Ingredients
- 1/2 lb beets
- 1 cup vegetable broth
- 1 cup buttermilk
- 3/4 cup plain non-fat yogurt
- 1/4 cup lemon juice
- 1 small cucumber
- 2 tbsp fresh dill
- 1 tbsp fresh chives
- 1 tsp salt
- 3 tbsp sugar (optional)
- 4 hard boiled eggs
Steps
- Boil the beets in a medium pot of water until fork-tender, about 35 to 40 minutes.
- Boil the eggs in a small pot for 10 minutes, then cool both the beets and eggs under cold water.
- Peel and chop the beets and eggs, keeping the eggs separate.
- Blend the beets, broth, buttermilk, yogurt, lemon juice, cucumber, dill, chives, salt, and sugar until smooth.
- Chill the soup in the refrigerator for at least 20 minutes, then stir in the chopped eggs.
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