Creamy Buttermilk Borscht

March 22, 2017

I've got a university major in History. On the path to that history major, some of the things I know by heart are the munich putsch, the timeline of the French Revolution and the fact that Borscht is eaten in Eastern Europe. One caveat however, was that I'd never actually tried it. The recipe below, is my first attempt.  


4 Beetroot, peeled and diced

8 Potatoes, peeled and diced

3 Red Onions, peeled and finely sliced

1/2 Red Cabbage, finely sliced

300ml Cultured Buttermilk

1 Heaped teaspoon of grated ginger

1/2 Bulb of Garlic, peeled and minced

2 Tablespoons White Wine Vinegar

1 Tablespoon Dried Oregano

1 Teaspoon Sage

Cream Cheese



Crusty Bread for Sercing

Olive Oil



Take two large pots. In one pot, fry off the garlic, onions, oregano, sage and cabbage in olive oil, then throw in the potato. Cover with water and boil until potatoes are tender.


In a separate pot cover the diced beetroot with water, add the ginger and boil until the beetroot is tender. 


Transfer the potato contents, water and all to a blender/food processor. Blend until smooth and mix with boiled beets. Add the buttermilk, reduce until thick and creamy. It'll be a vibrant red. Add the tablespoon of white wine vinegar if you want it to be a bit sharper.


Stir in cream cheese and salt and pepper to taste.


Serve with crusty bread and a drizzle of olive oil. 



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