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Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience.
Ingredients
- 4 cups fat-free buttermilk
- 1 cucumber – peeled, seeded, quartered lengthwise and diced
- 1 (15 ounce) can sliced beets with liquid
- 3 green onions, chopped
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt, or to taste
- 2 tablespoons white vinegar, or to taste
Directions
Step 1
Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.
Cook’s Notes
Feel adventuresome? Use fresh beets with tops. Clean and cook beets and tops on stove top in water until tender. Save and use the broth (strained) that is produced. Chill, and in place of canned beets add fresh along with the tops.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 110 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Cholesterol4mg | 1% |
| Sodium577mg | 25% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber2g | 8% |
| Total Sugars15g | |
| Protein9g | |
| Vitamin C8mg | 40% |
| Calcium32mg | 2% |
| Iron2mg | 11% |
| Potassium244mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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