Boysenberry Borscht Recipe

1. 1

   Cut the tops off the beets, scrub them thoroughly, and put them in a saucepan with sufficient water to cover them by an inch and a little healthy pinch of salt.

2. 2

   Simmer the beets, covered, for 30 min if they're small, closer to 45 if large.

3. 3

   They must be tender.

4. 4

   Drain the beets, reserving the cooking liquid, and allow them to cold.

5. 5

   When you can handle them, peel them and cut them into quarters or possibly eighths.

6. 6

   Combine the beets, Boysenberries, red onion, and 2 c. of the reserved cooking liquid, and puree it all in batches in a blender.

7. 7

   Strain the puree through a sieve to remove the Boysenberry seeds.

8. 8

   Stir in 1/2 c. of lemon juice, the balsamic vinegar, and 3 Tbsp.

9. 9

   of sugar.

10. 10

    Stir till the sugar is dissolved, and taste.

11. 11

    Add in more lemon juice and more sugar only if needed, till the right sweet-sour balance is achieved.

12. 12

    You might need a teensy healthy pinch of salt, but be careful.

13. 13

    Refrigeratethe soup in the refrigerator, and when it is completely cool, taste it again.

14. 14

    Correct the seasoning if necessary.

15. 15

    Serve in chilled bowls, with a spoonful of lowfat sour cream in the center of each one.

* Per serving · 4 servings · Values may vary.

No additional tips available.