Summer Borscht
Ingredients
- 1 lb beet, stems trimmed to 2 inches and scrubbed ⓘ
- 1 cup apple juice (without sugar) ⓘ
- 7 teaspoons cider vinegar ⓘ
- 1/2 cup part-skim ricotta cheese ⓘ
- 1 1/2 buttermilk ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/2 teaspoon kosher salt, to taste ⓘ
- 1 cup water ⓘ
- 1/3 cup onion, chopped ⓘ
- 1 cup peeled seeded and chopped cucumber ⓘ
- 1/4 cup chopped fresh dill ⓘ
Instructions
- Place beets in a 3-inch deep glass dish.
- Cover with plastic wrap.
- Cook at 100% for 12 minutes.
- Prick plastic to release steam.
- Uncover and test beets to see if they are done.
- If not done, cook until tender.
- When beets are cool enough to handle, peel and remove stems.
- Place in food processor.
- Add apple juice and vinegar and puree until smooth.
- Remove all but 1/4 cup of the mixture and put in large bowl.
- Add ricotta to mixture (still in food processor) and blend until smooth.
- Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
- Chill well approx 4 hours.
- Divide onion and cucumber among and put into 4 serving bowls.
- Ladle soup over and sprinkle dill on top.
Nutrition & Diet Analysis (per serving)
182
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).