Red Hot Cold Beet Soup

By á-708

Ingredients

• 1 Tbs (15 ml) olive oil
• 1 medium onion, finely chopped
• 2 ribs celery (including leaves), finely chopped
• 3 cups (750 ml) peeled and chopped fresh beets
• 3 cups (750 ml) chicken or vegetable stock
• 1/2 tsp (2 ml) hot sauce, or to taste
• Salt and freshly ground pepper to taste
• 1 cup (250 ml) buttermilk or plain yogurt
• 2 Tbs (30 ml) chopped fresh dill for garnish

Details

Servings 4

Preparation

Step 1

Heat the oil in a pot over moderate heat and saute the onion and celery until tender but not browned, about 5 minutes. Add the remaining ingredients except the buttermilk and dill and bring to a boil. Reduce the heat and simmer covered until the beets are tender, about 15 minutes. Remove from the heat and cool to room temperature. Stir in the buttermilk and refrigerate for at least 2 hours. Serve garnished with chopped fresh dill. Serves 4 to 6.