Borscht
Rita Maas
Ingredients
- 1 large onion
- Olive oil
- 3 medium beets, peeled and diced
- 2 (14-ounce) cans low-sodium chicken broth
- Greek or plain whole-milk yogurt (mix the latter with sour cream)
Preparation
Chop onion, and sauté in 1 tablespoon olive oil until golden. Add beets, broth, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes, or until beets are tender. Purée mixture in a blender until smooth. Whisk 1/2 cup hot soup into 1 cup yogurt, and stir yogurt mixture into soup, until well-blended.
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- Yield: Serves 4
Nutritional Information
| Calories per serving: | 195 |
|---|---|
| Fat per serving: | 8g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 4g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 14g |
| Carbohydrates per serving: | 18g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 10mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 539mg |
| Calcium per serving: | 114mg |
Good to Know
Warm up those cold winter nights the Russian way with this simplified version of traditional beet soup. Beets are full of fiber, manganese, potassium, and folate, and their deep-purple pigment (a powerful cancer-fighting agent) gives this dish its signature pink hue. Tangy Greek yogurt adds a rich and creamy finish with less than half the calories and fat of sour cream.This Recipe Is
Health
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