Chilled Pickled Beet Borscht


  • 1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets
  • 1 cup water
  • 1/2 cup shredded carrots (optional)
  • 2 tablespoons lemonade concentrate
  • 1  cup buttermilk
  • 2 tablespoons chopped fresh dill
  • Salt and black pepper to taste
  • Sour cream and chopped cucumber (optional)


Makes 4 servings.

  1. Drain beets, reserving liquid; chop beets.  Combine reserved liquid, water, beets, carrots, if desired, and lemonade concentrate in medium saucepan. Bring to a boil; reduce heat and simmer, covered, about 5 minutes to blend flavors and until carrots are tender.  Cool; refrigerate until chilled.
  2. Stir in buttermilk and dill; season with salt and pepper, if desired.  Keep chilled until ready to serve. Can be made up to 1 day ahead of time. To serve, shake or stir to mix; pour into serving bowls and top with sour cream and chopped cucumber as desired.



Use one jar (16 ounces) Aunt Nellie’s Sliced Beets in place of pickled beets; increase lemonade concentrate to 1/2 cup.

Nutrition Information

Nutrition information per serving (1/4 of recipe): 110 calories; 2g protein; 21g carbohydrate; less than 1g fat; 270mg sodium; less than 5mg cholesterol; 0g fiber; less than 1mg iron; less than 1mg thiamin; 38IU vitamin A; 2mg vitamin C.