Categories: Beets, Soup, Veg

Ingredients

• 4 beets, large, fresh (3" diameter)
• 4 cups water
• 1 tsp. salt (or more to taste)
• 1 cucumber, medium
• 1/2 cup scallions, very finely minced
• 2 cups buttermilk
• 1 Tbs. dill, fresh (or 1/2 dried)
• 2 tsp. sugar, honey, or orange juice concentrate
• 1 medium dill pickle, finely minced (optional)

Directions

1. Peel the beets and quarter them. Place in a saucepan with the water and salt, cook, covered, for 15 minutes over medium heat. Cool the beets until handleable.

2. Remove them with a slotted spoon, cool and grate them, and return them to the cooking water.

3. Add all remaining ingredients, except buttermilk. Mix well. Chill until very cold.

4. Whisk the buttermilk in before serving.

5. Beet borscht is traditionally garnished with a spoonful of sour cream. Other condiments are chunks of cold boiled potato and chopped hard-cooked egg.

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