Cold Beet Borscht (Soup)

1. 1

   Note: Keep Buttermilk chilled.

2. 2

   Cube and boil potatoes in salted water for 15 mins, drain and set aside to

3. 3

   cool.

4. 4

   Using a hand grater; finely grate the onion and cucumber into a large bowl.

5. 5

   Thinly shred the beets, also using the hand grater, and add to bowl.

6. 6

   Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.

7. 7

   Put some of the boiled potatoes in individual soup bowl, pour soup over, and

8. 8

   enjoy. (Sometimes, if I have green onions available, I will slice them up

9. 9

   and saute in margarine, and pour over the potatoes before adding the

10. 10

    buttermilk.) -- YUMMY!

No additional tips available.