Recipe:

6

Method:

1. Peel and shred vegetables. Wash beets and tops well, then shred beets and chop greens. Place vegetables in a large pot with broth or water and bouillon. Cook until soft. Wipe mushrooms with damp towel, slice thin, and cook in oil. Stir in flour to make a paste. Add a little broth, bring to a light boil, then add to vegetables. 

2. Mix buttermilk and sour cream and add to soup. Do not boil; the borsch may curdle. Taste and adjust seasoning. Garnish with dill and garlic mashed with salt. 

3. Scrub potatoes and boil 10 minutes or until cooked through. Place in a serving bowl and serve separately.