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

 

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.


Nutrition Information:

Quickview
140k Calories
8g Protein
0.7g Total Fat
26g Carbs
10% Health Score
Limit These
Calories
140k
7%

Fat
0.7g
1%

  Saturated Fat
0.12g
1%

Carbohydrates
26g
9%

  Sugar
21g
24%

Cholesterol
2mg
1%

Sodium
1223mg
53%

Get Enough Of These
Protein
8g
17%

Folate
182µg
46%

Manganese
0.63mg
31%

Vitamin K
21µg
21%

Fiber
4g
20%

Potassium
684mg
20%

Vitamin C
12mg
15%

Phosphorus
150mg
15%

Vitamin B2
0.24mg
14%

Magnesium
49mg
12%

Selenium
7µg
11%

Calcium
98mg
10%

Copper
0.19mg
9%

Iron
1mg
9%

Vitamin B6
0.18mg
9%

Vitamin B12
0.53µg
9%

Vitamin B5
0.62mg
6%

Zinc
0.93mg
6%

Vitamin B1
0.08mg
6%

Vitamin B3
1mg
6%

Vitamin A
181IU
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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