Eat / Recipe

Eat: Buttermilk Borscht Soup

By Chef Paul Buchanan of Primal Alchemy Catering

Eat: Buttermilk Borscht Soup

Join around the table to enjoy this warming winter soup. Roots vegetables like beets and carrots are nourished by the winter soil making it the perfect time to enjoy their bounty! Try this new take on a traditional recipe from Community Table Chef, Paul Buchanan – it’s a perfect dish to get the whole family in the kitchen

Buttermilk Borscht Soup

Serves: 5 cups


1 lb red beets, trimmed
1 small red onion, peeled and cut into quarters
2 medium carrots, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 clove garlic, peeled, smashed
1 Tbl olive oil
– kosher salt
1 sprig thyme
1 jasmine tea flower bud
3 cups vegetable broth
– white pepper, freshly ground
1/2 cup light buttermilk
1.5 Tbl chopped fresh dill
– Crème Fraiche to garnish


Take two large sheets of heavy-duty foil and lay them on top of each other on the worktable. Put the vegetables and garlic in the center of the foil, drizzle with olive oil, season with 1/2 teaspoon salt, and add the thyme and jasmine tea bud wrapped in a piece of cheesecloth tied with a string. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 11/2 hours at 425ºF. When the beets are cool enough to handle, peel them – the skins should slide right off with a bit of pressure from your fingers