Beet Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 large or 6 small fresh beets, peeled and quartered.4 cups of water1 teaspoon salt1/2 cup finely-minced scallions2 teaspoons sugarfresh black pepper to taste1 medium cucumber, peeled and chopped1 Tablespoon fresh chopped dill or 1/2 teaspoon dried dill weed.2 small cold boiled potatoes, skinned and chopped.2 Tablespoons sour cream2 cups buttermilk
Peel and quarter beets. Place in saucepan with water and salt. Cook , covered for about 15 minutes. Cook until you can handle them. Remove with slotted spoon (save water), coarsely grate and return to water. Add sugar, pepper, very finely-minced scallions and dill. Mix well and chill until cold. Whisk the buttermilk in just before serving and garnish each bowl with a teaspoon of sour cream and chunks of cold boiled potato. YUM! Be careful when eating this beautiful soup because the soup can stain your clothes.
Number of Servings: 6
Recipe submitted by SparkPeople user DANAVB.
Number of Servings: 6
Recipe submitted by SparkPeople user DANAVB.
Nutritional Info Amount Per Serving
- Calories: 109.9
- Total Fat: 1.8 g
- Cholesterol: 5.0 mg
- Sodium: 553.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 3.3 g
- Protein: 5.1 g
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