Beet and Buttermilk Soup

  • 4 cups chicken stock
  • 1 pound fresh beetroots, peeled and diced
  • 1 cup diced onion
  • ¾ cup peeled and diced carrots
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 2 cups buttermilk
  • Salt and pepper
  • 2 tablespoons chopped fresh dill
  • Sour cream, for garnish

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

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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