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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 71.8
  • Total Fat: 0.7 g
  • Cholesterol: 2.6 mg
  • Sodium: 735.8 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.4 g

View full nutritional breakdown of Beet and Buttermilk Borsht calories by ingredient
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Beet and Buttermilk Borsht

Submitted by: GRATTECIELLA

Introduction

My Russian husband says this tastes just as good as the more labor-intensive recipe with whole beets. A great quick soup! Recipe can be halved; this makes a ton. Serve spooned into a soup plate over cut up cucumbers and hard boiled eggs. Boiled potatoes and more cut up green onions make good garnish too. My Russian husband says this tastes just as good as the more labor-intensive recipe with whole beets. A great quick soup! Recipe can be halved; this makes a ton. Serve spooned into a soup plate over cut up cucumbers and hard boiled eggs. Boiled potatoes and more cut up green onions make good garnish too.
Number of Servings: 15

Ingredients

    4 15-oz cans beets including liquid
    4 cups buttermilk
    2 cups apple juice, unsweetened
    green onions, chopped - about 3-4 onions
    dill weed
    caraway seeds
    salt
    pepper

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Directions

Combine beets (including liquid in cans), buttermilk, and apple juice. Blend with an immersion blender (or you could use a real blender and blend in batches). Add in green onions, dill weed, salt, pepper, and caraway seeds to taste. The soup may want some sourness (like apple cider vinegar), but add just before serving, as it will curdle the buttermilk.

Number of Servings: 15

Recipe submitted by SparkPeople user GRATTECIELLA.






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