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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
-Tom Robbins, Author

The refrigerator light goes on...

OK, you either like beets or you don't. I'm OK with that, but I happen to love them and this soup is fantastic. You can serve it chilled or hot summer or winter although I really love mine chilled on a hot summer's day. The best part is that at less then 100 calories this is really filling and satisfying.

Simmer

Cooking liquid or a food in liquid over medium heat just below the boiling point (low enough so that tiny bubbles just begin to break the surface). Simmering liquid should be about 190 to 200 degrees. Most stews are simmered and this is the temperature and at which braising is done.


 

Borscht



Servings = 8 | Serving size =about 1 cup

Cooking Time = 180 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers and is good cold or hot.

2 lb beets
2 tsp olive oil
1 large white onion (diced)
5 cups water
1/2 lemon (juiced)
1/2 tsp salt
fresh ground black pepper (to taste)
8 Tbsp reduced fat sour cream
16 tsp fresh dill

Wash the beets well. Wrap in aluminum foil. Place in the oven and set the temperature to 325F. Roast for 60 minutes. Remove and let cool. Peel the beets and set aside 1/2 pound.

Place the olive oil a large sauce pan over medium high heat. Add the onion and cook for about 5 minutes, stirring frequently. Chop the remaining 1 1/2 pound of peeled beets into large dice. Add to the pan with the onions. Add the water, lemon juice, salt and pepper. Cover, and when the soup begins to boil, reduce the heat to medium low so that it is simmering.

Cook for about 60 minutes, stirring occasionally.

While the soup is cooking, dice the remaining beets into 1/3 inch cubes. Chill.

When the soup is done, let it cool and then puree smooth. Add the cubed beets and chill the soup.

When ready to serve, ladle the soup into bowls and top each serving with a tablespoon of sour cream and a 2 teaspoons of fresh dill.

Nutrition Facts

Serving size = about 1 cup

Servings = 8

.

Amount Per Serving

Calories 93 Calories from Fat 29
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 7%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 8mg 3%
Sodium 243mg 10%
Total Carbohydrates 15g 5%
    Dietary Fiber 4g 14%
    Sugars 10g  
Protein 3g  
Vitamin A 5% Vitamin C 16%
Calcium 5% Iron 6%
Vitamin K 1 mcg Potassium 442 mg
Magnesium 29 mg