Chilled Buttermilk Beet Borscht

4 large beets
1 teaspoon salt
1 medium cucumber, peeled, seeded and chopped
½ cup minced green onions
2 teaspoons sugar or honey
Fresh pepper to taste
1 tablespoon chopped fresh dill or ½ teaspoon dried dill weed
2 cups buttermilk
Optional garnishes: Sour cream or yogurt, chopped cold boiled potato, chopped hard-cooked egg

Peel and quarter beets. Place in saucepan with 4 cups water and salt; cover and cook 15 minutes over medium heat. Remove beets (reserving cooking water), let cool, then coarsely grate beets and return to cooking water. Stir in remaining ingredients except buttermilk; chill. Whisk in buttermilk before serving. Top each serving with any or all optional garnishes. Six servings.

Moosewood Cookbook

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