Chilled Spinach Borscht Recipe
Ingredients
| Frozen spinach | 1 pound, thawed | |
| Cucumber | 1 Large, chopped | |
| Yellow onion | 1/2 Medium, chopped | |
| 1 cup skim-milk buttermilk, divided | ||
| 4 cups chicken stock, either homemade or canned | ||
| Vinegar | 1 Teaspoon | |
| 1/2 teaspoon fresh dill, chopped or 1/4 teaspoon dried dillweed | ||
| Chopped cucumber | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rinse spinach well.
In a saucepan place spinach and a small amount of salted water.
Cook over medium heat until tender.
Drain and chop.
Into a blender container place cucumber and onion.
Process until pureed.
Into a large bowl place puree.
Stir in half the buttermilk.
Add chicken stock and vinegar; blend well.
Stir in spinach, remaining buttermilk, dill and salt and pepper.
Chill until serving time.
Into soup bowls ladle soup.
Garnish with chopped cucumber.
In a saucepan place spinach and a small amount of salted water.
Cook over medium heat until tender.
Drain and chop.
Into a blender container place cucumber and onion.
Process until pureed.
Into a large bowl place puree.
Stir in half the buttermilk.
Add chicken stock and vinegar; blend well.
Stir in spinach, remaining buttermilk, dill and salt and pepper.
Chill until serving time.
Into soup bowls ladle soup.
Garnish with chopped cucumber.
Chef
