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Chilled Buttermilk, Beet, Radish Soup

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Ingredients:

– 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)

Directions:

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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