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Chilled Borscht

A creamy chilled soup with beets and cucumbers.
5 from 1 vote
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Prep Time 20 minutes
Course Soup
Cuisine American-Russian
Servings 6 cups

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.

Notes

Sprinkle chopped fresh dill on top when serving.
Keyword Beets, buttermilk, cucumber, GF, green onions, orange juice concentrate