Quick Borscht Recipe
This quick borshct is a delightful vegetable soup reicpe prepared with beets as the key ingredient. Originating from Russia, the borscht can be prepared with added vegetables. This borscht recipe is flavored with dill and cooled in beef broth.
Ingredients
| 1 can low sodium sliced beets, with their juice | ||
| 1 cup low sodium beef broth | ||
| Red wine vinegar | 2 Tablespoon | |
| Low fat plain yogurt | 3 Tablespoon | |
| 2 medium size radishes, trimmed and sliced thin | ||
| 1 small cucumber, peeled and sliced thin | ||
| 1 green onion, including top, sliced thin | ||
| 1 tablespoon snipped fresh dill or 1/2 teaspoon dill weed | ||
Directions
In an electric blender or food processor, whirl the beets with their juice, the beef broth, and vinegar for 6 to 8 seconds or until smooth.
Pour into a small glass bowl, cover with plastic wrap, and chill in the refrigerator for 3 hours or overnight.
When ready to serve, ladle the soup into bowls, top each portion with equal amounts of the yogurt, and sprinkle with the radishes, cucumber, green onion, and dill.
Pour into a small glass bowl, cover with plastic wrap, and chill in the refrigerator for 3 hours or overnight.
When ready to serve, ladle the soup into bowls, top each portion with equal amounts of the yogurt, and sprinkle with the radishes, cucumber, green onion, and dill.
Chef
