Cherry Beet Borscht Recipe

Refreshing cherry beet soup

Preparation and cooking time: 1 hour 10 min

What you’ll need: 4 large beets, scrubbed 1 pound cherries, pitted 1 teaspoon fresh lemon juice or raspberry vinegar 1 cup plain nonfat yogurt ¼ cup nonfat or reduced fat sour cream

What to do:

1. Cook the beets in water in a large saucepan until they are tender enough to pierce with a knife, about 40 minutes. Drain the beets reserving 1 cup of the cooking liquid. Set the beets aside to cool.
2. Put the cherries in a medium saucepan along with the reserved beet liquid. Bring to a simmer over medium-high heat, and simmer until the cherries are very soft, about 10 minutes more.
3. Peel and quarter the beets. Place them in a food processor along with the cherries and cooking liquid. Puree the mixture and transfer to a large bowl. Refrigerate the soup until thoroughly chilled, at least 3 hours. In a separate mixing bowl blend the yogurt and sour cream, and stir them into the beet and cherry puree before serving.

6 to 8 servings

Borscht will hold in the refrigerator for up to 3 days. It is a good source of fiber, vitamins and calcium. Use nonfat sour cream and yogurt in this beet borscht recipe for a low calorie meal.