Chilled Buttermilk Beet Borscht
INGREDIENTS
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
DIRECTIONS
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
