Directions:
- Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
- Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.33 Kcal (512 kJ) | ||
| Calories from fat | 38.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 7% | |
|---|---|---|---|
| Cholesterol | 13.42mg | 4% | |
| Sodium | 218.78mg | 9% | |
| Potassium | 359.55mg | 8% | |
| Total Carbs | 19.3g | 6% | |
| Sugars | 7.14g | 29% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.6mg | 3% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 56.66 Kcal (237 kJ) | ||
| Calories from fat | 17.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 7% | |
|---|---|---|---|
| Cholesterol | 6.21mg | 4% | |
| Sodium | 101.32mg | 9% | |
| Potassium | 166.52mg | 8% | |
| Total Carbs | 8.94g | 6% | |
| Sugars | 3.31g | 29% | |
| Dietary Fiber | 1.58g | 14% | |
| Protein | 1.99g | 9% | |
| Vitamin C | 3.9mg | 14% | |
| Iron | 0.3mg | 3% | |
| Calcium | 35.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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