Description
Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience.
Ingredients
- 4 cups fat-free buttermilk
- 1 cucumber – peeled, seeded, quartered lengthwise and diced
- 1 (15 ounce) can sliced beets with liquid
- 3 green onions, chopped
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt, or to taste
- 2 tablespoons white vinegar, or to taste
Instructions
- Mix the buttermilk
- cucumber
- beets with their juice
- green onions
- dill
- salt
- and vinegar in a bowl; stir to mix thoroughly
- and chill
- covered
- in refrigerator at least 2 hours or overnight for best flavor. Serve cold.
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 5