Beet, Orange, and Buttermilk Soup

Beet, Orange, and Buttermilk Soup
Staff Writer

Colin Clark

Beet and orange is a classic combination, but they can be almost cloyingly sweet together. With a bracing dash of buttermilk, you can enjoy the best of this combination but cut some of the sweetness. Sometimes I sprinkle fresh dill on top, for a different flavor profile. It’s a wonderfully refreshing soup on a hot summer night.

4
Servings
370
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3-4  medium red beets (about 1 pound), trimmed
  • 2  Cups  buttermilk
  • Juice from 2 large oranges
  • 2- 4  Tablespoons  red wine vinegar
  • Salt and coarsely ground black pepper, to taste
  • 2  Tablespoons  chopped fresh dill

Directions

Place the beets in a saucepan and cover with water. Bring the pan to a boil over high heat, then lower the heat, cover, and simmer the beets until tender, about 1 hour. Drain and rinse in cold water.

Slip off and discard the skins. Slice the beets coarsely directly into a blender or the bowl of a food processor. Add 1 cup of the buttermilk and process until very smooth.

Pour into a large jug or bowl and whisk in the remaining 1cup buttermilk, the orange zest and juice, and the vinegar to your taste. Season to taste with salt and pepper. Cover and refrigerate until thoroughly chilled, at least 3 hours or overnight. Taste and adjust the seasoning as desired when the soup is cold. Sprinkle with the dill before serving.

Nutritional Facts

Total Fat
3g
4%
Sugar
16g
18%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
74g
57%
Protein
10g
22%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
349mg
35%
Choline, total
18mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
1µg
0%
Iron, Fe
4mg
22%
Magnesium, Mg
29mg
9%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
602mg
86%
Selenium, Se
22µg
40%
Sodium, Na
1143mg
76%
Water
23g
1%
Zinc, Zn
1mg
13%

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.