Summer Borscht (Lower Fat)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place the beets in a pressure cooker and cover with water.
  • Cook until the beets are tender, about 18 minutes.
  • Remove the beets and cool. Once cooled, peel the beets and dice .
  • Cool and retain the cooking liquid. Strain the cooking liquid.
  • Melt butter in a saute pan with the olive oil. Add the carrots and one onion, and saute until onion is soft. Remove from heat and allow to cool.
  • In a large bowl, whisk together 3 cups of the beet cooking liquid, the beef stock, sour cream, yogurt, sugar, vinegar, 1 tablespoon salt, and the pepper.
  • Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
  • Cover and chill for at least 4 hours.
  • Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.
Advertisement