Cold Borscht
Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
2 Hours
1 pound peeled and cooked red peets (reserve the cooking liquid)
2 medium cucumbers, peeled, seeded and cut into 1/2-inch pieces
2 green onions, trimmed and sliced
2 peeled hard-cooked eggs
1 cup sour cream
4 cups buttermilk
Fresh chopped dill
Salt to taste
1. While the beets are cooking, chop the egg whites finely. Mash the egg yolks with 1/4 teaspoon salt and combine with sliced green onion, and reserve.

2. When the beets are tender, remove them from the cooking liquid (reserve the cooking liquid) and cool beets in the referigerator for at least 1 hour. When cool, grate them coarsely.

3. Strain beet cooking liquid and return it to the cooking pot. Add buttermilk and sour cream, blending well. Mix in grated beets, chopped cucumbers, chopped egg whites, and yolk-onion mixture. Stir until well blended. Adjust seasonings.

4. Pour into a container and refrigerate until well chilled. Adjust seasonings, if necessary, and serve with chopped dill.


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