Sunday, September 21, 2014

Cold Beet Borscht Soup

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)
So simple, my version of Joan Nathan's recipe from Foods of Israel Today contains just a few ingredients -- roasted beets, onion, fat-free Greek yogurt, honey (I prefer to substitute local honey for the sugar in Nathan's recipe), dill and chives, water, and lemon.

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"

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