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Preptime: 5 min.Cooktime: 1 hour 15 min.
Carbs: 39g
Fat: 4g
Fiber: 4g
Protein: 9g
Satfat: 2g
Sodium: 437mg
6 to 8 large beets, about 3 1/2 to 4 pounds
1/2 cup red wine
2 tablespoons butter
2 red onions, diced, about 3 cups
1 to 1 1/2 cups chicken stock
3 to 4 cups buttermilk
salt and pepper
1 1/2 cups peeled, seeded and diced cucumbers
1/2 cup minced green onions
6 small or medium hot boiled potatoes, diced coarsely
pinch of sugar, optional
non-fat yogurt, optional
Directions:
1. Wash the beets. Peel one of the beets and grate it into the bowl. Pour enough red wine over it to cover.
2. Place the remaining beets in a large saucepan, cover with cold water, and bring to a boil. Reduce heat and cook until beets are tender, about 45 - 50 minutes. Peel one of the cooked beets and cut into fine strips or dice it and set it aside for garnish.
3. Melt the butter in a small saucepan. Add the onions and cook until tender and translucent.
4. Add just enough chicken stock to cover the onions. Bring to a boil. Reduce heat and simmer for 10 minutes.
5. Peel and slice the remaining cooked beets. Place the beet slices, cooked onions, stock and grated beet with red wine in a blender and puree. Transfer to a bowl. Add buttermilk to taste. Season with salt and pepper. You may need a few tablespoons of fruit vinegar or lemon juice and a little sugar. The balance of sweet and sour is very personal. Add the reserved julienne of beet and chill the soup.
6. To serve: ladle soup into 8 large bowls. Garnish with cucumbers, green onions, and potatoes. You may add a dollop of yogurt or pass the bowl around for guests to help themselves.
Tip: Be sure to try the potatoes served piping hot. They provide a wonderful textural contrast to the chilled soup.
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