Chilled Russian Beet Borscht

1. 1

   Remove the stems and leaves from the beets, but leave the skins on.

2. 2

   Place the beets in a deep pot, cover with cold water, and bring to a boil.

3. 3

   Boil until they are fork tender, about 40 minutes.

4. 4

   Drain the beets, reserving two cups of the cooking liquid.

5. 5

   Strain the reserved liquid and pour it into a large saucepan.

6. 6

   Remove the skins from the beets.

7. 7

   Grate the beets using the coarsest side of a grater.

8. 8

   Add the grated beets to the beet liquid.

9. 9

   Add the beef broth, onion, vinegar, salt, and pepper.

10. 10

    Bring to a boil, then cover and reduce the heat to low.

11. 11

    Simmer for 20 minutes, then remove from the heat.

12. 12

    Chill in the refrigerator for 1 hour, or until cold, before serving.

13. 13

    Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

• Calories 107.46 kcal Moderate
• Protein 4.42 g Low Source
• Carbs 12.84 g Moderate
• Total Fat 3.43 g Low Source
• Saturated Fat 2.36 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 13.61 mg Low Source
• Sodium 487.54 mg High
• Fiber 1.93 g Low Source
• Sugar 7.75 g Moderate
• Added Sugar 0.63 g Low Source
• Calcium 32.47 mg Low Source
• Iron 0.77 mg Low Source
• Potassium 95.82 mg Low Source
• Vitamin A 104.27 mcg_rae Moderate
• Vitamin C 17.5 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅