Cold Beet Soup

Posted: Updated:
(Source: George Doyle Gamber via Allrecipes) (Source: George Doyle Gamber via Allrecipes)
(Source: George Doyle Gamber via Allrecipes) (Source: George Doyle Gamber via Allrecipes)

Ingredients

4 eggs *
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
1/4 cup minced chives
1 bunch fresh dill, minced

Directions

Prep: 20 m | Cook: 15 m | Ready in: 1 d 35 m

Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.

Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.

Servings: 8

Calories: 115

* Note: If you don't want to fire up the stove, you can buy hard-boiled eggs already made.

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