Summer Borscht (Lower Fat) Recipe

Name: Summer Borscht (Lower Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the beets in a pressure cooker and cover with water.
2
Cook until the beets are tender, about 18 minutes.
3
Remove the beets and cool. Once cooled, peel the beets and dice .
4
Cool and retain the cooking liquid. Strain the cooking liquid.
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
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
Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
8
Cover and chill for at least 4 hours.
9
Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 large beets, 3 cups water (plus additional to cover beets when boiling), kosher salt, 1 1/2 cups beef stock, and more.

Yes, Summer Borscht (Lower Fat) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Borscht (Lower Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions