Return to Main Recipes Page/Return to Home Page

Borscht, No-Cook Beet (D, TNT)
Source: "MealLeaniYumm!" by Norene Gilletz
Serves: 10 to 12 servings (about 14 cups)

2 19-oz. cans beets
1 48-oz. can tomato juice
1 litre (about 2 pints, 4-1/2 cups) buttermilk
1/2 cup sugar (artificial sweetener can be used)
1 to 2 tbsp. lemon juice, to taste

Drain beet juice into a very large mixing bowl. Process drained beets in the processor using the steel knife, until fine.

Combine all ingredients with beet juice in a mixing bowl and mix well.

Store in glass jars in the refrigerator. Keeps about 10 days. Serve chilled.

To freeze, pour borscht into storage containers, leaving at least 1" at the top of each container.

Poster's Notes:
It's summertime and if you don't feel like turning on the stove, here's one of the easiest recipes I know for cold beet borscht. It tastes like you spent hours preparing it. The color is incredible and even if you don't like beet borscht, this recipe might change your mind! Just don't tell anyone how easy it is! By the way, it's also suitable for diabetics.

As a substitute for buttermilk, use the following:
1 tbsp. lemon juice plus enough soy or rice milk to equal 1 cup.

In my borscht recipe, as a substitute for 4-1/2 cups of buttermilk, use 1/4 cup lemon juice plus 4-1/4 cups of 'milk' and let stand for a few minutes. Mix well. (It's not an exact conversion, but the proportions of lemon juice to 'milk' will still work.)

Posted by Norene Gilletz

Nutritional Info Per Serving: 138calories per serving, 1.1grams fat (0.6grams saturated), 4mg cholesterol, 6grams protein, 29grams carbohydrate, 418mg sodium, 2mg iron, 3grams fiber, 149mg calcium.