Try this Cool Late Summer Borscht recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F. Wash beets well; trim stems and roots, leaving one inch of each. Wrap beets individually in aluminum foil and place on baking sheet. Bake for 1 1/2 hours or until tender. Remove from oven and allow to cool slightly. Remove skins. Coarsely grate the beets. Place beets in a heavy pot. Add the apple juice, water, lemon juice and salt. Bring to a boil, reduce heat to a simmer and cook soup for 15 minutes, partially covered, skimming foam that rises to top. Remove from heat and cool to room temp. Place 2 cups yogurt in a bowl and whisk in about 3 cups of the soup. Gradually whisk this mixture back into the soup pot until thoroughly combined. Chill completely in the refrigerator. Serve the borscht in bowls garnished with a dollop of yogurt, then sprinkle with the diced radishes and cucumbers. Per serving: 147 calories, .3g fat, and 1 mg cholesterol. Recipe from Sheila Lukins. Typed for you by Diane Newbury. Posted to MM-Recipes Digest V3 #305 Date: Thu, 7 Nov 1996 00:18:09 -0500 From: BobbieB1@aol.com
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 87 | ||
Calories from Fat: 10 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 48.6mg | 2 % | |
Potassium 266.2mg | 7 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 16.5g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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