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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
two 16 ounce cans sliced beets with juices
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
4 cups buttermilk
sour cream
sliced cucumber
chopped green onions
Directions
Combine beets with juices and sugar, salt and pepper in a blender. Blend the beet mixture until almost smooth. Transfer the borscht to a large bowl and stir in buttermilk until well combined. Cover and refrigerate borscht overnight.
To Serve:
Divide chilled borscht between bowls. Garnish each bowl with sour cream, sliced cucumbers and green onions. Serve borscht immediately.
Serves 6 to 8.
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