Cold Borsch with Kefir (Buttermilk)

Cold Borsch with Kefir (Buttermilk)

Cold soups in general are extremely popular in the Russian summertime cuisine, and this cold borsch is one of the all-time favorites.

Oxana Putan
Serves 10
1 quart kefir (or buttermilk)
1 quart spring water
0.5 lb boiled potatoes
0.5 lb boiled beets
5 hard-boiled eggs
0.5 lb cucumbers
1 oz green onions
1 oz fresh dill sprigs
3 tablespoons prepared horseradish
1 teaspoon salt
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It’s very easy to prepare.

Boil the beets, potatoes and eggs in advance. 

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Let cool and peel.

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Finely chop the green onions and dill sprigs.

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Coarsely grate the cucumbers, then potatoes and only then beets.

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Transfer all vegetables to a deep bowl or a soup pot.

Add the horseradish.

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Pour in the kefir.

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Add the same amount of spring or purified water.

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Sprinkle with the salt.

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Stir well to combine all ingredients.

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Serve in soup bowls.
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Slice the boiled eggs into quarters; add two quarters to each serving.

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