You are here

Chilled Spinach Borscht

  Spinach/1 package 10 ounces frozen spinach, thawed 1 Pound
  Cucumber 1 Large, chopped
  Yellow onion 1⁄2 Medium, chopped
  Skim milk buttermilk 1 Cup (16 tbs), divided
  Chicken stock 4 Cup (64 tbs) (Either Homemade Or Canned)
  Vinegar 1 Teaspoon
  Dill/1/4 teaspoon dried dillweed 1⁄2 Teaspoon, chopped
  Chopped cucumber 1 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 643 Calories from Fat 157

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 6 g29.9%

Trans Fat 0 g

Cholesterol 48.8 mg16.3%

Sodium 2506.9 mg104.5%

Total Carbohydrates 80 g26.5%

Dietary Fiber 12.6 g50.2%

Sugars 35.4 g

Protein 49 g97.3%

Vitamin A 871.6% Vitamin C 235.5%

Calcium 78.4% Iron 85.3%

*Based on a 2000 Calorie diet

Chilled Spinach Borscht Recipe