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Chilled Beet and Buttermilk Soup

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“I got this recipe from Anna Olson's show "Fresh" on the Food Network. When I saw Anna make the soup, it reminded me of the cold beet soup my favorite aunt used to make so I just had to try it! I served it with sliced hard boiled egg on top (like my aunt). Both hubby and I loved it on this hot, summer afternoon. NOTE - I used 3/4 cup (roughly) of mini carrots instead of dicing them. My soup took upwards of 1hour & 15 minutes to cook - so I think it depends on how fresh your beets actually are. Also - I omitted the dill (as dh is "anti-dill" and didn't s & p until just before serving. I also didn't strain the soup as I wanted a more rustic soup. Cooking time does not include chilling time.”
READY IN:
50mins
SERVES:
2-4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
  2. Puree and cool.
  3. Strain (personal preference I think).
  4. Whisp in buttermilk.
  5. Stir in dill (if using) and salt & pepper to taste.
  6. Chill at least 4 hours.
  7. Serve.

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