Cold Beet Borscht (Soup)

Directions

1. 1
   Note: Keep Buttermilk chilled.
2. 2
   Cube and boil potatoes in salted water for 15 mins, drain and set aside to
3. 3
   cool.
4. 4
   Using a hand grater; finely grate the onion and cucumber into a large bowl.
5. 5
   Thinly shred the beets, also using the hand grater, and add to bowl.
6. 6
   Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
7. 7
   Put some of the boiled potatoes in individual soup bowl, pour soup over, and
8. 8
   enjoy. (Sometimes, if I have green onions available, I will slice them up
9. 9
   and saute in margarine, and pour over the potatoes before adding the
10. 10
    buttermilk.) -- YUMMY!