Buttermilk Beet Soup

Think of this as a lighter, tangier cousin of cold borscht. Julienned beets simmer in chicken broth with sauteed onions, celery, and celery leaves until tender, then the whole pot cools down before buttermilk and fresh dill get stirred in.

The buttermilk goes in cold, after the soup has cooled. This is important. Hot liquid curdles buttermilk, turning it grainy instead of creamy. Stirred into a cooled base, it creates that gorgeous, electric-pink color and a smooth tang that balances the earthy sweetness of the beets.

A half teaspoon of hot sauce hides in the background. You won’t taste heat, but you’ll notice if it’s missing. It sharpens everything without announcing itself.

Chef Tips

• Julienne the beets thin and uniform so they cook evenly in 20 minutes. Thick-cut pieces stay crunchy while thin ones turn to mush.
• The celery leaves are just as important as the celery stalks here. They add a concentrated herbal flavor that plain celery can’t match.
• Chill thoroughly before serving. This soup is meant to be ice-cold, and the flavors bloom more as it sits in the fridge.

Variations

• Puree the soup smooth in a blender for a silkier, more refined texture.
• Top each bowl with a dollop of sour cream and extra fresh dill.
• Swap buttermilk for kefir for an even tangier, probiotic-rich version.