Chilled Beet Borscht


1 (16 oz.) jar

Sliced Pickled Beets

1 cup


0.5 cup

carrots, shredded

2 tbsp.

lemonade concentrate

1 cup


2 tbsp.

fresh dill, chopped

salt & pepper to taste

sour cream and chopped cucumber (optional)


Original Recipe Makes 4 Servings

Drain Sliced Pickled Beets, reserving liquid; chop beets. Combine reserved liquid, water, Sliced Pickled Beets, carrots, if desired, and lemonade concentrate in medium saucepan. Simmer, covered, about 5 minutes to blend flavors and until carrots are tender. Cool; refrigerate until chilled. Just before serving, stir in buttermilk and dill; season with salt and pepper, if desired. Ladle into serving bowls and top with sour cream and chopped cucumber as desired.