This is a modified version of Ina Garten's Summer borscht that I found on foodtv.com. I have replaced whole fat sour cream and yogurt, with low fat. I also made it with 3 beets instead of 5, and prepared them in a pressure cooker. I eliminated the sugar from 1/4 cup, to 2 tablespoons. For flavor and texture, I added sauteed onion and carrots. And for authenticity, I prepared it with beef broth. Last, I increased the amount of beet liquid used, thus increasing the portion size.

Ingredients

10 serv.

large beets↗3
cups water (plus additional to cover beets when boiling)↗3 cups
kosher salt↗
cups beef stock↗1 1⁄2 cups
ounces reduced-fat sour cream↗16 ounces
cup low-fat plain yogurt↗1⁄2 cup
tablespoons fresh lemon juice↗2 tablespoons
teaspoons champagne vinegar↗2 teaspoons
teaspoons fresh ground black pepper↗1 1⁄2 teaspoons
large seedless cucumber1
scallions, white and green parts, chopped↗4
tablespoons fresh dill, plus extra for serving, chopped↗2 tablespoons
carrots, shredded↗2
onion, finely diced↗1
tablespoon butter↗1 tablespoon
tablespoon olive oil↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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