With beets abundant this time of year and the weather still warm, I love to make my favorite Cold Borscht Soup Recipe. Low calorie, easy to prepare and simply delicious.
|Roasted Beets are Peeled and Chopped (Lexi Van de Walle)|
| A Dollop of Greek Yogurt (Lexi Van de Walle)|
Four large beets are cooked soft, peeled, chopped and pureed in the food processor with one small chopped onion, 1 1/2 T of sugar, 2 C of cold water, and the juice of half a lemon (for the "sour"). Stir 1 C of plain yogurt (or sour cream) into the blended soup and add a tablespoon of fresh dill and chives. Garnish with a dollop of yogurt.
Cold Beet Borscht with Dill and Chives can be found in the article by Joan Nathan "Borscht: Hot and Cold and Red All Over" .