Beetroot soup with buttermilk

Name: Beetroot soup with buttermilk
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 500 g Red beets (cooked, vacuum packed); 150 g Potatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth (instant); 1/2 bunch Chives; 3 Stem/s Dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Buttermilk; 4 TABLESPOONS Buttermilk

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
500 g Red beets (cooked, vacuum packed)
150 g Potatoes
2 TABLESPOONS Oil
1 TABLESPOON Vegetable broth (instant)
1/2 bunch Chives
3 Stem/s Dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Buttermilk
4 TABLESPOONS Buttermilk

Directions

1
Peel and chop the onion. Roughly dice the beetroot (wear disposable gloves - they stain strongly!). Peel, wash and dice the potatoes. Heat the oil in a large pot. Brown everything in it. 3⁄4 Add l water and broth, bring to the boil. Cover and simmer for about 15 minutes.
2
Wash the herbs and shake dry. Chop the dill, cut the chives into small rolls. Puree the soup. Season with salt and pepper. Stir in 200 ml buttermilk.
3
Serve the soup. Garnish with 1 tbsp. buttermilk and herbs. Delicious with baguette.