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.

Related recipes