Beet and Buttermilk Soup

This great Canadian soup is good for the winterdays, healthy and tasty ! A fine piece of Canadian life ! This glorious pink soup is delicious with traditional dill or fresh coriander.
* Makes 6 servings.
 
==Ingredients==
* 5 beets, (1¼ lbs)
* 3 cups buttermilk
* ¾ cup chopped green onions
* ⅔ cup	light sour cream
* 2 tbl chopped fresh dill or coriander, (or 2 tsp. dried)
* 1½ tsp granulated sugar
* 1½ tsp white vinegar
* ¼ tsp	salt
* 1 cup cucumber, (diced unpeeled)
* Fresh dill or coriander sprigs
 
 
==Directions==
# In saucepan of boiling salted water, cover and cook beets until tender and skins slip off easily, about 25 minutes.
# Drain and let cool; slip off skins and cut into ¼-inch (5 mm) dice. Cover and refrigerate until chilled. (Beets can be refrigerated for up to 3 days.)
# In large bowl, whisk together buttermilk, ½ cup (125 mL) of the onions, sour cream, dill, sugar, vinegar and salt.
# Cover and refrigerate until chilled or for up to 6 hours. Taste and adjust seasoning.
# Ladle buttermilk mixture into serving bowls. Swirl in beets and cucumber.
# Garnish with remaining green onions and dill or coriander sprigs.
Category:Canadian Soups
Category:Beet Recipes
Category:Buttermilk Recipes
Category:Cucumber Recipes