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
433
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
15g
21%
Sugar
12g
13%
Saturated Fat
4g
17%
Cholesterol
2mg
1%
Carbohydrate, by difference
64g
49%
Protein
8g
17%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
195mg
20%
Choline, total
11mg
3%
Fiber, total dietary
2g
8%
Folate, total
136µg
34%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
591mg
84%
Selenium, Se
8µg
15%
Sodium, Na
1281mg
85%
Thiamin
1mg
91%
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.