Sweet and tangy borscht
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | teaspoon | Vegetable oil |
| ⅔ | cup | Chopped onion |
| 4 | cups | Water |
| 2 | cups | Peeled diced fresh beets |
| 2 | cups | Peeled diced round red potato |
| 1½ | tablespoon | Brown sugar |
| ¾ | teaspoon | Dill seeds |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Coarsely ground pepper |
| 2 | tablespoons | Red wine vinegar |
| 1½ | cup | Nonfat buttermilk |
| 7 | tablespoons | Plain nonfat yogurt |
Directions
Coat a large saucepan with cooking spray; add oil. Place over medium-low heat until hot. Add onion; cover and cook 5 minutes or until tender. Add 4 cups water and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beets are tender.
Place one-third of mixture in container of an electric blender; cover and process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Stir in buttermilk. Cover and chill. Yield: 7 cups (serving size: 1 cup soup and 1 tablespoon yogurt).
Per serving: 70 Calories; 1g Fat (11% calories from fat); 4g Protein; 13g Carbohydrate; 1mg Cholesterol; 217mg Sodium NOTES : To serve, ladle into individual soup bowls; top with yogurt.
Recipe by: Cooking Light
Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.