Ronnie's Notes
This is a lovely magenta colored soup, slightly sour, slightly sweet. It’s a wonder when served chilled, but in my family we sometimes eat it at room temperature or even slightly warmed. If you want to taste the soup warm, heat it gently after you add the yogurt—don’t let the soup come to a boil because it might separate. This soup is a particularly good recipe for a fish meal, including Mackerel Filets with Lime-Mustard Butter and Scallions (page xx), Roast Haddock with Tangerine-Paprika Panko Crust (page xx), or Pepper-crusted Bluefish with Horseradish Yogurt Sauce (page xx).
Instructions
Peel the beets and shred them in a food processor.
Place the beets and 3 cups water in a large saucepan and bring to a boil over high heat.
Lower the heat and add the sugar, salt, coriander, and pepper.
Cover the pan and simmer for .
Add the lemon juice and simmer uncovered for .
Chill the soup.
Stir in the yogurt or buttermilk.
Top each serving of soup with a sprinkling of fresh dill and scallion.
Makes 4 servings.