Saturday, March 5, 2011


1/2 pound red beets, tops and roots trimmed but unpeeled
2 cups buttermilk or yogurt
3/4 cup sour cream
2 T sugar
1/4 cup fresh lemon juice, about half a lemon
2 teaspoons salt
1/3 cup thinly sliced green onions, green part only
1 large cucumber, peeled, not seeded, and diced into small pieces
1/4 cup finely chopped fresh dill, plus more for garnish
1/4 cup finely chopped Italian parsley
1 hard-boiled egg, peeled and sliced crosswise or diced

Preparing the borscht:
Cook the beets in a medium saucepan with enough water to cover them by 1 inch. Simmer the beets until they are tender, about 45 minutes. Remove from heat, drain the beets and set them aside until cool enough to handle.

Peel and grate the beets, saving any liquid produced when grating. You should have at least 1 cup of beets (any extra can be used as a garnish for salads and will keep, refrigerated, for up to 1 week).

In a large bowl, combine 1 cup grated beets and reserved liquid, buttermilk, sour cream, sugar, lemon juice and salt using a large spatula.

One hour before serving, gently stir in the green onions, cucumber, dill and parsley. Cover and refrigerate to allow the flavors to marry. This makes a scant 5 cups of soup.

Serve each bowl with a sprinkling of dill and slices of hardboiled egg.

Serves 4


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