Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 x Beets, (1-1/4 lb.)
- 3 cup Buttermilk
- 3/4 cup Chopped green onions
- 2/3 cup Light sour cream
- 2 tbl Chopped fresh dill or coriander, (or 2 tsp. dried)
- 1 1/2 tsp Granulated sugar
- 1 1/2 tsp White vinegar
- 1/4 tsp Salt
- 1 cup Cucumber, (diced unpeeled)
- Fresh dill or coriander sprigs
- =
Directions
This glorious pink soup is delicious with traditional dill or fresh coriander.
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 1/4-inch (5 mm) dice. Cover and refrigerate until chilled. (Beets can be refrigerated for up to 3 days.)
In large bowl, whisk together buttermilk, 1/2 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.
Makes 6 servings.