Summer Borscht (Lower Fat)
This is a modified version of Ina Garten's Summer borscht that I found on foodtv.com. I have replaced whole fat sour cream and yogurt, with low fat. I also made it with 3 beets instead of 5, and prepared them in a pressure cooker. I eliminated the sugar from 1/4 cup, to 2 tablespoons. For flavor and texture, I added sauteed onion and carrots. And for authenticity, I prepared it with beef broth. Last, I increased the amount of beet liquid used, thus increasing the portion size.
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INGREDIENTS
Nutrition- 3large beets
- 3
- 1 1⁄2cups beef stock
- 16ounces reduced-fat sour cream
- 1⁄2
- 2tablespoons fresh lemon juice
- 2teaspoons champagne vinegar
- 1 1⁄2teaspoons fresh ground black pepper
- 1large seedless cucumber
- 4
- 2
- 2
- 1
- 1tablespoon butter
- 1tablespoon olive oil
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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.
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