Cold Buttermilk Borscht

1. 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. 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. 3

   When cool enough to handle, peel (skins should slip off easily).

4. 4

   Roughly chop 2 beets and place in a blender with 2 cups reserved liquid. Puree until smooth. Grate remaining beets.

5. 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. 6

   Serve with chopped boiled eggs as garnish.

* Per serving · 4 servings · Values may vary.