Summer Borscht – 3 Points

Summer Borscht – 3 Points might be just the Eastern European recipe you are searching for. This side dish has 146 calories, 9g of protein, and 1g of fat per serving. This recipe serves 6 and costs $1.73 per serving. It is brought to you by Laa Loosh. 112 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up beets, black pepper, fat free chicken broth, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 63%. Summer Borscht, Summer Borscht, and Summer Borscht are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

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Ingredients:

2lbs of fresh beets, with tops removed

1 ½ tsp black pepper

1 large cucumber, peeled and finely diced

2 cups fat free chicken broth

2 tbsp fresh dill, finely chopped

2 tbsp fresh squeezed lemon juice

1 ½ cups plain, non-fat Greek yogurt

2 tsp salt

1/2 cup scallions, chopped

1/4 cup sugar

Equipment:

slotted spoon

sieve

bowl

pot

Cooking instruction summary:

InstructionsBring a large pot of water to a boil and place beets inside. Cook, uncovered until tender – about 30 minutes. Then remove beets with a slotted spoon and set aside to let coo. Strain the beet cooking liquid through a fine sieve and set aside to let cool.In a large bowl, combine 1 ½ cups of the beet cooking liquid, the chicken stock, yogurt, lemon juice, sugar, salt and pepper.Peel skin from cooled beets and dice finely.Then add the beets, cucumbers, scallions and dill into the soup mixture.Cover and let chill for at least 6 hours, but overnight is preferable.

 

Step by step:


1. Bring a large pot of water to a boil and place beets inside. Cook, uncovered until tender – about 30 minutes. Then remove beets with a slotted spoon and set aside to let coo. Strain the beet cooking liquid through a fine sieve and set aside to let cool.In a large bowl, combine 1 ½ cups of the beet cooking liquid, the chicken stock, yogurt, lemon juice, sugar, salt and pepper.Peel skin from cooled beets and dice finely.Then add the beets, cucumbers, scallions and dill into the soup mixture.Cover and let chill for at least 6 hours, but overnight is preferable.


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