Buttermilk borscht

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Healthy

Serves: 4

Type: Soup

Tools

Kitchen friendly view

Ingredients

3 cups cold buttermilk
1⁄2 cup light sour cream
1 cup finely diced canned sliced beetroot
1⁄4 cup canned beetroot liquid
1 large Lebanese cucumber, part-peeled, seeded, finely diced
1⁄2 cup finely diced radish
2 tablespoons chopped fresh dill (or use slivered green onion)

Preparation method

Whisk together buttermilk and sour cream; stir through remaining ingredients. Season to taste with salt and plenty of black pepper. Chill 1 hour before serving.

Always serve well chilled. The finer the diced garnish, the prettier this soup looks. For parties, puree soup; serve in shot glasses, topped with finely diced radish and cucumber, with cooked prawns or smoked salmon. If buttermilk is not available, replace with half milk, half low-fat yogurt.

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