Beet and Buttermilk Soup

This great Canadian soup is good for the winterdays, healthy and tasty ! A fine piece of Canadian life ! This glorious pink soup is delicious with traditional dill or fresh coriander.
 * Makes 6 servings.

Ingredients

 * 5 beets, (1¼ lbs)
 * 3 cups buttermilk
 * ¾ cup chopped green onions
 * ⅔ cup	light sour cream
 * 2 tbl chopped fresh dill or coriander, (or 2 tsp. dried)
 * 1½ tsp granulated sugar
 * 1½ tsp white vinegar
 * ¼ tsp	salt
 * 1 cup cucumber, (diced unpeeled)
 * Fresh dill or coriander sprigs

Directions

 * 1) In saucepan of boiling salted water, cover and cook beets until tender and skins slip off easily, about 25 minutes.
 * 2) Drain and let cool; slip off skins and cut into ¼-inch (5 mm) dice. Cover and refrigerate until chilled. (Beets can be refrigerated for up to 3 days.)
 * 3) In large bowl, whisk together buttermilk, ½ cup (125 mL) of the onions, sour cream, dill, sugar, vinegar and salt.
 * 4) Cover and refrigerate until chilled or for up to 6 hours. Taste and adjust seasoning.
 * 5) Ladle buttermilk mixture into serving bowls. Swirl in beets and cucumber.
 * 6) Garnish with remaining green onions and dill or coriander sprigs.