Summer Borscht (Lower Fat)

Name: Summer Borscht (Lower Fat)
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

16 ingredients

9 steps

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.