MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilled Buttermilk-Beet Borscht
 Categories: Soups
      Yield: 6 Servings
 
      4    Large; fresh beets, (3"
           -diameter)
      4 c  Water
      2 ts Sugar; honey, or orange
           -juice concentrate
      1 ts Salt; (or more to taste)
      2 c  Buttermilk
      1 md Cucumber
      1 tb Fresh dill; chopped, (or 1/2
           -ts dried dill)
           Fresh black pepper
    1/2 c  Scallions; very finely
           -minced
      1 md Dill pickle; finly minced,
           -(optional)
 
  Takes 45 minutes to prepare plus about 2-1/2 hours, minimum, to chill.
  
  Peel the beets and quarter them. Place in a saucepan with the water
  and salt, and cook, covered, for 15 minutes over medium heat. Cool
  the beets until handle--able. Remove them with a slotted spoon,
  coarsely grate them, and return them to the cooking water. Add all
  remaining ingredients, except buttermilk. Mix well. Chill until very
  cold.
  
  Whisk the buttermilk in before serving. Beet borscht is traditionally
  garnished with a spoonful of sour cream. Other condiments are chunks
  of cold boiled potato and chopped hard-cooked egg.
  
  Recipe by Moosewood Cookbook
 
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