A recipe for Buttermilk Beet Soup. Follow the simple recipe instructions for Buttermilk Beet Soup shared by other home cooking experts.
Ingredients
1 Tbs. Butter1 c. Finely Chopped Onion
1/4 c. Finely Chopped Celery
1/4 c. Chopped Celery Leaves
3 c. Peeled Beets
2 c. 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 c. Buttermilk
2 Tsp. Chopped Fresh Dill
Directions
Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk. - Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. From: The Tabasco Cookbook. Typed by Syd Bigger.
