Cold Buttermilk Borscht – a delicious recipe with Beets, Cucumber, Buttermilk, Fresh Dill, Fresh Squeezed Lemon Juice, Eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and scrub beets REALLY WELL! This is important; you want to remove all the dirt, as you will use the beet cooking liquid as a soup base.
2
Place beets in large pot cover with water and bring to a boil. Simmer roughly 35 minutes until beets are tender when pierced with a fork. Strain and reserve the liquid.
3
When cool enough to handle, peel (skins should slip off easily).
4
Roughly chop 2 beets and place in a blender with 2 cups reserved liquid. Puree until smooth. Grate remaining beets.
5
In a large bowl, add beet puree and grated beets. Peel, seed and finely chop cucumber; add to bowl along with the rest of the ingredients. Season with salt and pepper. Chill.
6
Serve with chopped boiled eggs as garnish.
258
kcal
Calories
25
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 whole Beets, 1 whole Cucumber, 1 quart Buttermilk, 4 Tablespoons Chopped Fresh Dill, and more.
Yes, Cold Buttermilk Borscht falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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