| Prep Time | 20 Min |
| Servings |
Servings
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Ingredients
- 3 large red beets or 5 small beets
- 1 quart water
- 1 quart chicken broth
- 1 quart buttermilk
- 3 green onions
- 1 English cucumber
- Sea salt to taste
- 1 tsp sugar
- 1 bunch dill
- 1/2 bunch parsley
Ingredients
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|
Instructions
- 1. Boil beets, drain, and let them cool.
- 2. Boil 1 quarts of water and let it cool. Mix cooled water with 1 quart of buttermilk and chicken broth in a large pot.
- 3. Shred beets and add them to the pot with water/buttermilk mixture.
- 4. Add salt and sugar according to your taste
- 5. Next add sliced green onions, dill and diced cucumbers.
- 6. Place completed soup in the fridge to let it cool completely.