Chilled Beet and Buttermilk Soup


4 to 5 medium beets (4 cups chopped cooked)

1 cup unsweetened apple juice

2 cups buttermilk

1 tablespoon minced fresh dill

1/4 cup minced scallions or chives


Simmer the beets in water for about 40 minutes, until they easily pierce with a knife. Drain them and rinse them with cold water. When they have cooled, squeeze them with your hands and their skins will slide off easily. Cut off the stem and chop. In a blender or food processor, combine beets, apple juice and buttermilk and puree until smooth. Transfer to a bowl and stir in the dill and scallions. Refrigerate for at least 2 hours. Add salt to taste.

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