Chilling Borscht

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Chilling Borscht
Serves 6
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Ingredients
  1. 4 large beets, trimmed, peeled, quartered
  2. 3 cups water
  3. 2 tablespoons honey
  4. 2 small cucumbers, peeled, seeded, minced
  5. 3 scallions or walking onions, minced, tops and bottoms
  6. 1 teaspoon salt and plenty of freshly ground black pepper
  7. 3 to 5 tablespoons fresh lemon juice
  8. 1 medium French or dill pickle
  9. 1 tablespoon dill
  10. 2 cups buttermilk
  11. one or more garnish for each bowl: 2 tablespoons yogurt; 1/2 hard-cooked egg slices; 2 thin slices cooked potato
Instructions
  1. Place the beets in the water in a large pot.
  2. Bring to a boil, reduce heat and simmer with lid cocked for 20 minutes.
  3. Remove the beets and cool thoroughly.
  4. Grate them and return them to the soup pot.
  5. Add remaining ingredients in the order given, except buttermilk and garnishes.
  6. Stir after each addition.
  7. Chill for an hour or so in the pot or transfer to a covered bowl for chilling.
  8. Stir in buttermilk and let stand for 10 minutes.
  9. Transfer to individual bowls.
  10. Garnish at the last minute.
Notes
  1. Put the yogurt atop the center of the soup.
  2. Make S-shaped swipes back and forth, dragging the yogurt into a beautiful pattern.
  3. Continue with other garnishes
Stonebridge Farm CSA http://stonebridgefarmcsa.com/