A creamy chilled soup with beets and cucumbers.
Beets are one of my favorite vegetables. They’re just so earthy and everything you make with them has such beautiful color. Plus, beets are considered a “superfood,” with many health benefits such as reducing the risk of heart disease, improving cognitive function, lowering inflamation and strengthening the immune system. In other words, they’re good for your body!
While people juice beets, they sometimes forget beets also make the best summer soup. Chilled Borscht goes down really easily on a hot summer day. Do you have a lot of cucumbers growing in your garden? Grate a couple of them with some shredded beets, add a little buttermilk, and the secret ingredient…frozen concentrated orange juice.
I have dill that comes up in my garden every year (they don’t call it dill weed for nothing!) and I chop a little on top of every bowl of this soup. To me, this soup just tastes like summer!
If you don’t want to cook whole beets and grate them up, you can find canned beets to make it easier.
Chilled Borscht
Equipment
- 1 food processor or box grater to shred the cucumbers and beets
- measuring cups, knife and cutting board
- large bowl
Ingredients
- 1/3 cup green onions, finely chopped (1 or 2 green onions)
- 2 cups grated cucumbers
- 2 cups grated beets, cooked canned or fresh cooked
- 1 teas. salt
- 1 teas. black pepper
- 2 teas. balsamic vinegar
- 1 TLBS lemon juice
- 1/2 cup frozen orange juice concentrate, thawed
- 2 1/2 cups low fat buttermilk
Instructions
- If you are using fresh beets, quarter the beets, cover with water and boil until soft.When they cool down enough to handle, peel them and grate them.
- Grate the cucumber, and chop the green onions. Add everything into a large bowl and stir together.Chill until ready to serve.
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