Go Back

Cold Buttermilk Borscht

This is a glorious beet soup ... serve it cold during the coming Summer months ... and, serve it hot in the Winter. If you haven't tried the beets at the market, you have missed something truly delicious! They are so beautiful and wonderfully sweet and succulent. Give this soup a try this Summer ... it may change your mind about beets if you are hesitant. This soup will make your mouth water.
Servings 6 to 8
Author E. Marie


  • nonstick cooking spray
  • 1 t vegetable oil
  • 2/3 C chopped onion
  • 4 C water
  • 4 C peeled & diced fresh beets
  • 2 T red wine vinegar
  • 1 1/2 T brown sugar
  • 1/4 T dill seeds
  • 1/2 t salt
  • 1/4 t coarsely ground pepper
  • 1 1/2 C nonfat buttermilk
  • 1 C plain nonfat yogurt for serving – or Greek yogurt
  • snipped fresh dill for garnish


  1. Spray a large saucepan with cooking spray, add the oil and heat over medium-low heat until hot. Add the onion, cover & cook until tender, about 5 minutes. Add the water, beets, vinegar, sugar, dill, salt & pepper and mix well. Heat to boiling, cover, reduce heat, and simmer until the beets are tender, about 1 hour.
  2. Place one-third of mixture in a blender, cover and process until smooth. Pour puree into a large bowl, Repeat procedure with remaining mixture. Stir in the buttermilk. Cover and refrigerate until cold.
  3. Ladle into chilled bowls, add a dollop of yogurt, and a sprinkle of fresh dill to each bowl. ENJOY!