Click below to watch chef Michel Nischan prepare this healthy, colorful soup.
Easy Russian Borscht
6 fresh whole beets, cooked, peeled (or 30 oz canned, drained)
3-1/4 cups low sodium vegetable broth
1/2 cup sour cream
4 tbsp red wine vinegar (or balsamic vinegar)
3/4 cup fresh dill weed, chopped
1/3 medium cucumber, peeled and seeded
4 tsp fresh dill weed, 4 sprigs (for garnish)
8 tsp sour cream (for garnish)
1. Cut beets into 2" cubes.
2. In food processor or blender, purée beets, cucumber, broth, vinegar, dill, and salt until smooth.
3. Spoon mixture into bowls. One teaspoon of sour cream can be stirred into each bowl or placed as a dollop on top.
4. Garnish with dill sprig.
Soup can be served at room temperature, hot, or cold.
Makes 8 servings
Total Carbs 8 g
Dietary Fiber 2.1 g
Sugars 5.3 g
Total Fat 3.4 g
Saturated Fat 2.3 g
Unsaturated Fat 1.1 g
Potassium 219.1 mg
Protein 1.8 g
Sodium 114.1 mg