Health

Chilled Summer Borscht

chilled-summer-borscht Photo: Tina Rupp

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 pound beets (3 to 4 medium)
  • 4 cups low-sodium chicken or vegetable broth
  • Salt and freshly ground black pepper
  • 1 cup plain yogurt (not nonfat)
  • 1/4 cup red wine vinegar
  • Sprigs of fresh dill for garnish, optional

Preparation


1. Warm oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Trim and peel beets. Cut each into eighths. Stir beets into pot and pour in broth. Raise heat to medium-high, add 1/4 tsp. salt, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until beets are tender and amount of liquid has reduced, about 45 minutes. Remove from heat and let cool slightly.

2. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.

3. Whisk in yogurt. Stir in vinegar and season well with salt and pepper. Serve in chilled bowls, garnished with sprigs of fresh dill, if desired.


  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: Serves: 4 (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 199
Fat per serving: 10g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 9g
Carbohydrate per serving: 19g
Fiber per serving: 4g
Cholesterol per serving: 8mg
Iron per serving: 2mg
Sodium per serving: 627mg
Calcium per serving: 111mg

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