Name: Beet and Buttermilk Soup
Ingredients: 5 Beets; (1-1/4 lb.); 3 c Buttermilk; 3/4 c Chopped green onions; 2/3 c Light sour cream; 2 tb Chopped fresh dill or coriander; (or 2 tsp. dried); 1 1/2 ts Granulated sugar; 1 1/2 ts White vinegar; 1/4 ts Salt; 1 c Cucumber; (diced unpeeled); Fresh dill or coriander sprigs

The Puritans…were great souls serving a great God. In them clear-headed passion and warm-hearted compassion combined. Visionary and practical, idealistic and realistic too, goal-oriented and methodical, they were great believers, great hopers, great doers, and great sufferers. But their sufferings, both sides of the ocean (in Old England from the authorities and in New England from the elements), seasoned and ripened them till they gained a stature that was nothing short of heroic. Ease and luxury, such as our affluence brings us today, do not make for maturity; hardship and struggle however do, and the Puritans' battles against the spiritual and climatic wildernesses in which God set them produced a virility Of character, undaunted and unsinkable, rising above discouragement and fears, for which the true precedents and models are men like Moses, and Nehemiah, and Peter after Pentecost, and the apostle Paul.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy	Canadian	Soups and s, Canadian li	6	Servings

INGREDIENTS

5		Beets; (1-1/4 lb.)
3	c	Buttermilk
3/4	c	Chopped green onions
2/3	c	Light sour cream
2	tb	Chopped fresh dill or coriander; (or 2 tsp. dried)
1 1/2	ts	Granulated sugar
1 1/2	ts	White vinegar
1/4	ts	Salt
1	c	Cucumber; (diced unpeeled)
		Fresh dill or coriander sprigs

INSTRUCTIONS

This glorious pink soup is delicious with traditional dill or fresh
coriander.
In saucepan of boiling salted water, cover and cook beets until tender and
skins slip off easily, about 25 minutes. Drain and let cool; slip off skins
and cut into 1/4-inch (5 mm) dice. Cover and refrigerate until chilled.
(Beets can be refrigerated for up to 3 days.)
In large bowl, whisk together buttermilk, 1/2 cup (125 mL) of the onions,
sour cream, dill, sugar, vinegar and salt. Cover and refrigerate until
chilled or for up to 6 hours. Taste and adjust seasoning.
Ladle buttermilk mixture into serving bowls. Swirl in beets and cucumber.
Garnish with remaining green onions and dill or coriander sprigs.
Makes 6 servings.
Recipe by: Canadian Living
Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on
Mar 18, 1998

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