• 4 cups chicken stock

  • 1 lb. fresh beets, peeled and diced

  • 1 cup diced onion

  • 3/4 cup peeled and diced carrots

  • 1 clove garlic, minced

  • 1 tbsp lemon juice

  • 1 tsp sugar

  • 2 cups buttermilk

  • salt and pepper

  • 2 tbsp chopped fresh dill

  • sour cream, for garnish


  • 1.

    Bring chicken stock, beets, onion, carrot, garlic, lemon juice and sugar up to a simmer. Cook beets, loosely covered, until they are tender, about 40 minutes.

  • 2.

    Purée until smooth, strain and cool to room temperature. Whisk in buttermilk and season. Stir in dill. Chill at least 4 hours before serving. Check seasoning, as soup may need more salt and pepper. Garnish with sour cream.

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Posted by ZendyReport
it's verry yummy............
Posted by Charlotte55Report
Cool recipe!! I like it!!!!!