Creamy Borscht
Prep Time
15mins
Time to Table
20mins
Serves
4 (1 cup per serving)
Ingredients
- 15 ounce can sliced beets
- 1 3/4 cups vegetable broth
- 2 tablespoons all purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon onion powder
- 2 tablespoons lemon juice
- 1/2 cup plus 2 tablespoons Daisy Sour Cream
- 2 teaspoons 2% milk
Ingredients
- 15 ounce can sliced beets
- 1 3/4 cups vegetable broth
- 2 tablespoons all purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon onion powder
- 2 tablespoons lemon juice
- 1/2 cup plus 2 tablespoons Daisy Sour Cream
- 2 teaspoons 2% milk
Directions
- Drain the beets, reserving the liquid. Add enough broth to beet liquid to equal 2 cups. Place the beets and 2 tablespoons of the liquid in a food processor. Process the beets for 20 to 30 seconds or until completely pureed.
- Whisk together the beet liquid/broth mixture, flour, sugar, onion powder and lemon juice in medium saucepan. Cook over medium heat until mixture boils; simmer 1 minute, whisking constantly.
- Remove from the heat. Whisk in the pureed beets. Whisk in the sour cream and serve slightly warm immediately, or cover and refrigerate 30 minutes and serve chilled.
- Thin the remaining 2 tablespoons of sour cream with 2 teaspoons milk. Drizzle over individual servings of the soup. Garnish with herb sprigs, if desired.
- Calories:133
- Cholesterol:24
- Dietary Fiber:2
- Protein:3
- Sodium:467
- Total Carbohydrate:15
- Total Fat:6
