Beet Borscht – Russian Recipe

 Borscht has many forms but is always made with beets. It is sometimes made as a hearty stew that is served hot. This borscht is a light, cold soup which makes a light, refreshing dish to serve on hot days.

 

2 large, fresh beets

3 cups water

1/2 cup very thinly grated cucumber

¼ cup finely minced green onions or scallions

1 tablespoon lemon juice

1 teaspoon honey

2 teaspoons fresh dill weed (or 1 teaspoon dry)

½ teaspoon black pepper

1/2 teaspoon vegetable-seasoned salt

2 cups buttermilk

yogurt (optional)

wash beets and cut off long root and top. Quarter beets and put them in a pot with the water. Bring to a boil, cover, turn down heat and simmer for 15 minutes. Turn off heat and remove lid. Allow to cool until the beets can be handled. Slip beet skin off and coarsely grate the beets right back into the water they were cooked in. Add the cucumber, onions, lemon juice, honey, dill weed, pepper and seasoned salt and refrigerate overnight, or place in the freezer for 2 hours. Right before serving, mix in the buttermilk. Serve with a dollop of yogurt.

Make about 7 cups, which is about 4 servings.

Did you like this recipe? Send me a comment letting me know.

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