Libro de recetas de “Real California”
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Chilled Buttermilk, Beet, Radish Soup
Recipes
Ingredientes:
– 5 cups Real California buttermilk
– 1 cup vanilla-flavored Real California yogurt, plus more for garnish (if not using sour cream)
– 1/2 cup Real California sour cream, plus more for garnish (if not using yogurt)
– 3 tbsp. sugar
– 3 tbsp. vinegar, ideally champagne vinegar or white wine vinegar
– 3 tbsp. vinegar, ideally champagne vinegar or white wine vinegar
– 2 cups drained, finely diced jarred or canned pickled beets
– 2 cups finely diced hot house or English-style cucumbers
– 1 cup thinly sliced scallions, plus more for garnish (if not using dill)
– 1/2 cup thinly sliced radishes
– 1/4 cup finely chopped dill, plus more for garnish (if not using scallions)
Encontrar y Comprar
Direcciones:
Serves 10
In a large bowl, combine the buttermilk, yogurt, sour cream, sugar, vinegar, and salt, whisking to dissolve the sugar and salt. Stir in the beets, cucumbers, scallions, radishes, and dill. Refrigerate until well chilled.
Garnish with yogurt or sour cream and scallions or dill before serving.
By Donna P. from Morristown, New Jersey
This is a wonderful spring and summer chilled soup that has a refreshing tanginess to it. It is a cold variation of my Ukrainian family's favorite borscht, which we ate year-round.
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© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.
© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.