Summer Borscht (Lower Fat)

Ingredients

• 3 large beets
• 3 cups water (plus additional to cover beets when boiling)
• kosher salt
• 1 1/2 cups beef stock
• 16 ounces reduced-fat sour cream
• 1/2 cup low-fat plain yogurt
• 2 tablespoons fresh lemon juice
• 2 teaspoons champagne vinegar
• 1 1/2 teaspoons fresh ground black pepper
• 1 large seedless cucumber
• 4 scallions, white and green parts, chopped
• 2 tablespoons fresh dill, plus extra for serving, chopped
• 2 carrots, shredded
• 1 onion, finely diced
• 1 tablespoon butter
• 1 tablespoon olive oil

Directions

1. 1

   Place the beets in a pressure cooker and cover with water.

2. 2

   Cook until the beets are tender, about 18 minutes.

3. 3

   Remove the beets and cool. Once cooled, peel the beets and dice .

4. 4

   Cool and retain the cooking liquid. Strain the cooking liquid.

5. 5

   Melt butter in a saute pan with the olive oil. Add the carrots and one onion, and saute until onion is soft. Remove from heat and allow to cool.

6. 6

   In a large bowl, whisk together 3 cups of the beet cooking liquid, the beef stock, sour cream, yogurt, sugar, vinegar, 1 tablespoon salt, and the pepper.

7. 7

   Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.

8. 8

   Cover and chill for at least 4 hours.

9. 9

   Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.