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Rita Maas Photo by: Rita Maas

Borscht

Health MAY 2003

  • Yield: Serves 4

Ingredients

  • 1 large onion
  • Olive oil
  • 3 medium beets, peeled and diced
  • 2 (14-ounce) cans low-sodium chicken broth
  • Greek or plain whole-milk yogurt (mix the latter with sour cream)

Preparation

Chop onion, and sauté in 1 tablespoon olive oil until golden. Add beets, broth, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes, or until beets are tender. Purée mixture in a blender until smooth. Whisk 1/2 cup hot soup into 1 cup yogurt, and stir yogurt mixture into soup, until well-blended.

Nutritional Information

Amount per serving
  • Calories: 195
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 14g
  • Carbohydrate: 18g
  • Fiber: 3g
  • Cholesterol: 10mg
  • Iron: 2mg
  • Sodium: 539mg
  • Calcium: 114mg
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Borscht Recipe

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