Chilled Borscht

Chilled Borscht
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 large bunches beets, (about 8 cups peeled, if desired, and thinly sliced)
  • 6 cups water or chicken stock
  • ⅓ cup white sugar (optional)
  • 2 tablespoons fresh lemon juice
  • 3 cups yogurt or buttermilk
  • salt and pepper to taste
  • 1 - 2 tablespoons chopped fresh dill
  • 1 salad cucumber, thinly sliced
  • Yogurt for garnish (optional)
  1. Combine beets, water or chicken stock and sugar, if desired, in a heavy bottomed stockpot and bring to a boil. Reduce heat to low and cook, partially covered, for about 35 minutes or until the beets are tender. Set aside to cool to room temperature.
  2. Place beets in a blender or food processor fitted with a steel blade and process, gradually adding stock, lemon juice and buttermilk, until smooth. If necessary, this can be done in two batches.
  3. Refrigerate for at least two hours.
  4. Add salt and pepper to taste and garnish with dill, cucumber and yogurt, if desired.