Cold Beet Borscht (Soup)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
YIELD: 3 Quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: Keep Buttermilk chilled.
  • Cube and boil potatoes in salted water for 15 mins, drain and set aside to
  • cool.
  • Using a hand grater; finely grate the onion and cucumber into a large bowl.
  • Thinly shred the beets, also using the hand grater, and add to bowl.
  • Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
  • Put some of the boiled potatoes in individual soup bowl, pour soup over, and
  • enjoy. (Sometimes, if I have green onions available, I will slice them up
  • and saute in margarine, and pour over the potatoes before adding the
  • buttermilk.) -- YUMMY!
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