COLD BEET SOUP

COLD BEET SOUP image

Yield Enough for the Lithuanian Army, or one big bowl fo

Number Of Ingredients 8

2 can whole beets, grated or
5 fresh whole beets. boiled till soft, peeled and grated
1 cukecumber, finely diced
3 hard boiled eggs, finely chopped
3 tbs fresh dill (can use more if you like the taste), stems cut off
1 qt low fat buttermilk
1/2 qt skim milk
1 tsp salt (or to taste), should be not too salty

Steps:

add milks to vegetables, dill, and eggs and stir. Soup should be pink to dark pink in color. The more beets you add, the thicker the soup becomes and the darker pink it turns. Add salt, start with 1 tsp, taste, salt to taste. Put in fridge for 1 hour so the flavors can blend. Serve with boiled potatoes (the best are new red tiny potatoes) flavored with dill and sprinkled with a little butter. My children put the hot potato right in the cold soup-Yum!