Description
A recipe for Chilled Pickled Beet Borscht

Ingredients

• 1 jar (16 ounces) Aunt Nellie's Whole or Sliced Pickled Beets
  
• 1 cup water
  
• 1/2 cup shredded carrots (optional)
  
• 2 tablespoons lemonade concentrate
  
• 1 cup buttermilk
  
• 2 tablespoons chopped fresh dill
  
• Salt and black pepper to taste
  
• Sour cream and chopped cucumber (optional)

Preparation
Preparation Time: 15 minutes

1. Drain beets, reserving liquid; chop beets. Combine reserved liquid, water, beets, carrots, if desired, and lemonade concentrate in medium saucepan. Bring to a boil; reduce heat and simmer, covered, about 5 minutes to blend flavors and until carrots are tender. Cool; refrigerate until chilled.

2. Stir in buttermilk and dill; season with salt and pepper, if desired. Keep chilled until ready to serve. Can be made up to 1 day ahead of time. To serve, shake or stir to mix; pour into serving bowls and top with sour cream and chopped cucumber, as desired.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available