Beet borscht
July 14, 2004
MAKES 5 (3/4-CUP) SERVINGS
1 (15-ounce) can sliced beets, juices reserved
1/4 cup sugar
1 tablespoon freshly squeezed lemon juice
Scant teaspoon salt
5 tablespoons sour cream or plain yogurt
Coarsely chop beets, reserving juices. Place beets in a large bowl and set aside. Place reserved beet juice and 2 cups of water in a medium saucepan over medium-high heat. Stir in sugar, lemon juice and salt and simmer just until sugar has dissolved.
Cool mixture and pour over reserved beets. Refrigerate several hours or until well-chilled. To serve, place soup into bowls and top with a tablespoon of sour cream or yogurt.
Dorothy Goldberg, Skokie
Nutrition facts per 3/4-cup serving: 90 calories, 2 g fat, 1 g saturated fat, 5 mg cholesterol, 16 g carbohydrates, 1 g protein, 543 mg sodium, 1.5 g fiber
