| Beet Borscht 4 medium beets, peeled
1/4 cup of minced Bermuda onion
4 cups of buttermilk
1 teaspoon of salt
1/2 teaspoon of Worcestershire sauce Place the beets in a pot and cover with water and cook for 20 to 30 minutes or until tender, Reserve 1 cup of liquid. Dice the beets. Combine the diced beets and reserved liquid and chill for at least 4 hours. Serves 6 | 