COLD BEET BORSCHT (SOUP)

Cold Beet Borscht (Soup) image

My whole family loves this soup because, it tastes so good and gives you a "refreshing" lift. It was handed down to me from my mom, and I have passed it on to my boys, as both of them enjoy cooking, and trying new things.

Provided by p.burgard

Time 30m

Yield 3 Quarts, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 potatoes
3 -14 ounces size canned beets, finely shredded
1 small onion, finely grated
1 seedless cucumber, finely grated
3 hard-boiled eggs (chopped)
3 quarts buttermilk
1 (8 ounce) container sour cream
1 teaspoon dry dill weed
1/2 teaspoon salt
2 tablespoons white vinegar

Steps:

Note: Keep Buttermilk chilled.
Cube and boil potatoes in salted water for 15 mins, drain and set aside to
cool.
Using a hand grater; finely grate the onion and cucumber into a large bowl.
Thinly shred the beets, also using the hand grater, and add to bowl.
Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
Put some of the boiled potatoes in individual soup bowl, pour soup over, and
enjoy. (Sometimes, if I have green onions available, I will slice them up
and saute in margarine, and pour over the potatoes before adding the
buttermilk.) -- YUMMY!

Nutrition Facts : Calories 671.6, Fat 23.3, SaturatedFat 13.2, Cholesterol 214.7, Sodium 1197.6, Carbohydrate 81.6, Fiber 5.7, Sugar 40.6, Protein 36.1