For a Fourth of July or BBQ, this trifle is ideal. It’s a wonderful, fruity dessert that’s creamy. It is compared to a strawberry shortcake that has been given an extra boost.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 4 cups fat-free buttermilk
- 1 cucumber – peeled, seeded, quartered lengthwise and diced
- 1 (15 ounce) can sliced beets with liquid
- 3 green onions, chopped
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt, or to taste
- 2 tablespoons white vinegar, or to taste
Instructions
- Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.
- Feel adventuresome? Use fresh beets with tops. Clean and cook beets and tops on stove top in water until tender. Save and use the broth (strained) that is produced. Chill, and in place of canned beets add fresh along with the tops.
- One 16 ounce container of light sour cream and 16 oz. cold water can substitute for buttermilk or yogurt — both work very well with the same amounts being used as the light sour cream. Basically use equal amount of yogurt or light sour cream and cold water to equal 1 quart of total liquid.
Reviews
This recipe is amazing, it’s now become one of my summer staples and my Lithuanian husband loves it.
It was so easy to put together and the flavor was just perfect!!!
This is so delicious! My daughter recently had her wisdom teeth out, and I offered to fix dinner for her family of six that night. I wanted to make a cold soup, since it’s been very hot, and I chose this because she loves beets. Everyone loved it! Her 1 year old baby went around the table “sharing” from everyone else’s bowls. Thanks for the great recipe
Looks great! The only thing-it’s not russian…
Grew up with this hot weather treat. We never waited for it to chill… Just make as described in 5 minutes and then add a tray of ice cubes (kid’s love the ice cubes) stir and serve immediately! Don’t be shocked that it looks like pepto bismol…lol
very nice recipe! I had both beets and buttermilk in my fridge, and wondered what to do with them both. searched for both terms and found this recipe. It was yummy and easy! I used fresh beets. washed and trimmed them up, cut them into chunks and boiled/steamed them in water. I blended some of the beets up using a hand blender. Part of the reason why it might have been so tasty was because I used a combination of full-fat buttermilk and full-fat greek yogurt (what I had in the fridge).