Borscht (Beet Soup)
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beets
|
|
| 1 | quart |
water
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
sugar
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beets
|
|
| 0.9 | l |
water
|
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
sugar
|
|
| 79 | ml |
lemon juice
|
|
| 1 | x |
sour cream
|
*
|
Directions
Wash, scrape and coarsely grate beets.
Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant, non-metallic casserole.
Heat, covered, in Microwave Oven 10 to 12 minutes or until beets are tender.
Chill soup several hours or overnight.
Serve cold, garnished with dollops of sour cream.
