Description
This chilled Borscht with Buttermilk and Grated Cucumber is a vibrant, refreshing soup perfect for warm days. Earthy beets, tangy buttermilk, and crisp cucumber come together for a flavorful, nourishing dish.
Ingredients
Scale
- 4 medium beets, boiled or roasted, peeled and grated
- 3 cups buttermilk
- 1 large cucumber, peeled and grated
- 2 tablespoons fresh dill, chopped
- 1 small garlic clove, finely grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup water
- 1 tablespoon white vinegar or lemon juice
Instructions
- Preheat Your Equipment: If roasting beets, preheat the oven to 400°F.
- Combine Ingredients: In a large bowl, mix grated beets, buttermilk, water, garlic, salt, pepper, and vinegar.
- Prepare Your Cooking Vessel: Ensure beets are completely cool before adding to the mix.
- Assemble the Dish: Stir well and fold in most of the grated cucumber, reserving some for garnish.
- Cook to Perfection: Let the soup chill in the fridge for at least 1–2 hours.
- Finishing Touches: Taste and adjust seasoning. Add remaining cucumber and dill.
- Serve and Enjoy: Ladle into bowls, add extra buttermilk if desired, and serve cold.
Notes
- Roast beets with skins on for a deeper flavor.
- Use gloves when handling beets to avoid stains.
- Always chill completely before serving for best flavor.
- Try adding hard-boiled eggs or herbs for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 9g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg