Summer Borscht (Lower Fat) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a modified version of Ina Garten's Summer borscht that I found on . 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. Ingredients:
3 large beets |
3 cups water (plus additional to cover beets when boiling) |
kosher salt |
1 1/2 cups beef stock |
16 ounces reduced-fat sour cream |
1/2 cup low-fat plain yogurt |
2 tablespoons fresh lemon juice |
2 teaspoons champagne vinegar |
1 1/2 teaspoons fresh ground black pepper |
1 large seedless cucumber |
4 scallions, white and green parts, chopped |
2 tablespoons fresh dill, plus extra for serving, chopped |
2 carrots, shredded |
1 onion, finely diced |
1 tablespoon butter |
1 tablespoon olive oil |
Directions:
1. Place the beets in a pressure cooker and cover with water.
2. Cook until the beets are tender, about 18 minutes.
3. Remove the beets and cool. Once cooled, peel the beets and dice .
4. Cool and retain the cooking liquid. Strain the cooking liquid.
5. 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.
6. 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.
7. Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
8. Cover and chill for at least 4 hours.
9. Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.
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