Buttermilk Borscht

BUTTERMILK BORSCHT

3/4lb (about 4) beets
1/2c chicken stock
2c buttermilk
1T fresh dill, chopped
1 scallion
1/2t salt
1/4t pepper
3/4c sour cream

Trim the beets, leaving 1" of green. (Clean and save greens to be used in salads or to be steamed.) Put the beets around the edge of a microwaveable bowl, cover with plastic wrap and poke holes in it for ventilation. Microwave on High until tender, about 8 minutes. Rinse in cold water. Peel the beets and cut in chunks. In a blender or a food processor, puree the beets with the remaining ingredients, reserving 1/4c sour cream. Refrigerate borscht until chilled, 1-2 hours. Top each serving with a dollop of sour cream.