Kherson-style Borsch

Adapted from The Best of Ukrainian Cuisine

• 2 cans diced beets, drained
• 1 cucumber, peeled and diced
• 3 - 4 green onions, sliced
• 1/2 lemon, pulped and juiced
• 1 tsp honey
• 2 tsp fresh dill, chopped
• 2 cups kefir or buttermilk
• 3+ cups filtered water
• salt, pepper

Chunky-style: Combine all ingredients except buttermilk or kefir in a large bowl. Refrigerate until ready to serve. Add buttermilk or kefir just before serving, stirring well to incorporate. Adjust the seasonings and amount of water to taste.

Creamy-style: (Any kind of cooked beets works here, whole or chopped.) Prepare as above but only use 2 cups of water. Puree in food processor or blender (or use an immersion blender). When ready to serve, stir in kefir or buttermilk. If the soup is too thick, thin it out with water.