Beet and Buttermilk Soup

Beet and Buttermilk Soup Recipe from Canada - Ingredients and Directions

Region / culture: Canada | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Beet and Buttermilk Soup is a refreshing and nutritious dish perfect for any season. This vibrant soup combines the earthy sweetness of beets with the tangy creaminess of buttermilk and sour cream, creating a delightful balance of flavors. Enhanced with the freshness of green onions, coriander, and cucumber, this soup is not only a feast for the taste buds but also a visual delight. Ideal for a light lunch, starter, or a healthy snack, this recipe is simple to prepare and can be enjoyed cold, making it a perfect choice for warm summer days or as a refreshing palate cleanser during the colder months.

History

The origins of Beet and Buttermilk Soup can be traced back to Eastern European cuisine, particularly in countries like Poland, Russia, and Ukraine, where beets are a staple ingredient. Known as cold borscht or chlodnik, this soup has been enjoyed for centuries, especially during the summer when the ingredients are fresh and abundant. Traditionally, the recipe has evolved to include local and seasonal ingredients, making it a versatile dish that reflects the tastes and agricultural practices of the region.

Ingredients

5 beets (1.25 lb or 567 g)
3 cups buttermilk
0.75 cup chopped green onions
0.67 cup light sour cream
2 tbsp chopped fresh dill or coriander (or 2 tsp dried)
1.5 tsp granulated sugar
1.5 tsp white vinegar
0.25 tsp salt
1 cup diced unpeeled cucumber
Fresh dill or coriander sprigs

How to prepare

In a saucepan of boiling salted water, cover and cook the beets until tender and the skins slip off easily, about 25 minutes.
Drain and let the beets cool; then slip off the skins and cut them into 0.25 inch (5 mm) dice. Cover and refrigerate until chilled. (The beets can be refrigerated for up to 3 days.)
In a large bowl, whisk together the buttermilk, 0.5 cup (125 ml) of the onions, sour cream, dill, sugar, vinegar, and salt.
Cover and refrigerate the mixture until chilled or for up to 6 hours. Taste and adjust the seasoning.
Ladle the buttermilk mixture into serving bowls. Swirl in the beets and cucumber.
Garnish with the remaining green onions and dill or coriander sprigs.

Variations

Vegan Version: Substitute the buttermilk and sour cream with coconut milk and vegan yogurt for a dairy-free alternative.
Spicy Twist: Add a dash of hot sauce or diced jalapeños for a spicy kick.
Herb Variations: Experiment with different herbs such as mint, parsley, or basil for a unique flavor profile.

Cooking Tips & Tricks

To ensure the best flavor and texture for your Beet and Buttermilk Soup, consider the following tips:

- Choose fresh, firm beets for the soup to ensure a sweet and earthy flavor.

- Boil the beets with their skin on to preserve the nutrients and make peeling easier after cooking.

- Chill the soup thoroughly before serving to enhance its refreshing taste.

- Adjust the seasoning just before serving, as chilling can dull the flavors slightly.

Serving Suggestions

Serve the Beet and Buttermilk Soup chilled, garnished with additional green onions, fresh coriander sprigs, and a side of crusty bread or a light salad for a complete meal.

Cooking Techniques

The key technique in preparing Beet and Buttermilk Soup is boiling and peeling the beets correctly. Ensuring the beets are tender and easily peeled will result in a smooth and vibrant soup. Chilling the soup thoroughly is also crucial for developing the flavors and achieving the desired refreshing effect.

Ingredient Substitutions

If buttermilk is not available, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

- Greek yogurt can be used in place of sour cream for a thicker texture and higher protein content.

Make Ahead Tips

This soup is an excellent make-ahead dish. Prepare the beets and buttermilk mixture up to 3 days in advance and store them separately in the refrigerator. Combine and adjust the seasoning just before serving.

Presentation Ideas

Serve the soup in clear bowls to showcase its vibrant color. Garnish with a swirl of sour cream, a sprinkle of chopped herbs, and finely diced cucumber for added texture and visual appeal.

Pairing Recommendations

Pair Beet and Buttermilk Soup with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement its tangy and refreshing flavors. For a non-alcoholic option, a sparkling water with lemon or lime pairs beautifully.

Storage and Reheating Instructions

This soup is best enjoyed cold and does not require reheating. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Nutrition Information

Calories per serving

A serving of this soup contains approximately 150 calories, making it a light and nutritious option for those monitoring their calorie intake.

Carbohydrates

A serving of Beet and Buttermilk Soup contains approximately 18 grams of carbohydrates. The majority of these carbs come from the beets, which are a natural source of sugars and dietary fiber. The buttermilk and sour cream add minimal carbohydrates to the dish.

Fats

This soup is relatively low in fat, with about 5 grams per serving. The light sour cream and buttermilk contribute to the fat content, providing a creamy texture without adding excessive calories. Choosing low-fat or fat-free dairy options can further reduce the fat content.

Proteins

Each serving of Beet and Buttermilk Soup provides approximately 5 grams of protein. The protein comes primarily from the buttermilk and sour cream. For a higher protein content, consider adding a dollop of Greek yogurt or serving the soup with a side of grilled chicken or fish.

Vitamins and minerals

Beet and Buttermilk Soup is rich in vitamins and minerals, including Vitamin C, potassium, and magnesium from the beets, and calcium and phosphorus from the dairy components. The fresh herbs and green onions also contribute additional nutrients, such as Vitamin K and folate.

Alergens

The primary allergens in this recipe are dairy (buttermilk and sour cream). Individuals with lactose intolerance or dairy allergies should consider dairy-free substitutes or avoid this dish.

Summary

Overall, Beet and Buttermilk Soup is a nutritious and balanced dish, low in calories and fats, with a good mix of carbohydrates, proteins, and essential vitamins and minerals. It's a healthy choice for those looking to enjoy a light and refreshing meal.

Summary

Beet and Buttermilk Soup is a delightful and nutritious dish that combines the earthy flavors of beets with the creamy tanginess of buttermilk and sour cream. Easy to prepare and versatile, this soup can be customized to suit various dietary needs and preferences. Whether served as a light lunch or a refreshing starter, it's sure to impress with its vibrant color, rich nutrients, and delicious taste.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Beet and Buttermilk Soup. It was a crisp autumn day, the leaves were turning vibrant shades of orange and red, and the air was filled with the scent of cinnamon and cloves. I had just returned from a trip to the local farmers market, where I had picked up a beautiful bunch of beets that were practically begging to be turned into a delicious soup.

As I unpacked my groceries and began to clean the beets, I remembered a story my grandmother used to tell me about a soup she had once tasted at a small cafe in the countryside. The soup had been a vibrant shade of pink, with a tangy flavor that was unlike anything she had ever experienced before. She had asked the chef for the recipe, but he had simply smiled and told her it was a family secret.

Inspired by my grandmother's story, I decided to try my hand at creating my own version of this mysterious soup. I peeled and chopped the beets, simmered them in a pot with some onions and garlic, and then added a generous splash of buttermilk for that tangy twist that I had been craving.

As the soup simmered on the stove, filling the kitchen with its earthy aroma, I couldn't help but feel a sense of pride and excitement. This was my chance to recreate a recipe that had been passed down through generations, to put my own spin on it and make it my own.

When the soup was finally ready, I ladled it into a bowl and took a hesitant sip. The flavor was even better than I had imagined - the sweetness of the beets paired perfectly with the tangy buttermilk, creating a harmonious balance of flavors that danced on my tongue.

I couldn't wait to share my creation with my family and friends, to see the looks of surprise and delight on their faces as they tasted this unique and delicious soup. And as I sat down to enjoy a bowl of Beet and Buttermilk Soup with my loved ones, I couldn't help but feel grateful for the stories and traditions that had inspired me to create something truly special.

Over the years, this recipe has become a staple in my kitchen, a dish that I turn to time and time again when I want to impress or comfort or simply indulge in a bowl of something warm and nourishing. And each time I make it, I am reminded of the power of storytelling, of the way a simple recipe can connect us to our past and bring us closer to the ones we love.

So if you ever find yourself in need of a little culinary adventure, I encourage you to give this Beet and Buttermilk Soup a try. Who knows - maybe it will become a cherished family recipe for you, too, passed down through the generations and cherished for years to come.