Cranberry Borscht

Ingredients

• ¾ of a pound of beets
• 2 cups cranberries
• 3 cups water
• 3 ½ tablespoons sugar
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• ⅔ cup sour cream
• 2 teaspoons minced fresh dill

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    179 calories; 7 grams fat; 4 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 20 grams sugars; 2 grams protein; 19 milligrams cholesterol; 238 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel and grate beets. You may want to wear rubber gloves or perhaps put small sandwich-size plastic bags over your hands when grating beets to prevent staining. Also be sure your clothing is protected when preparing this recipe.
2. Place beets in a saucepan with cranberries and water and simmer 20 minutes or so until beets and cranberries are very tender.
3. Strain beets and cranberries, reserving the liquid. Puree beets and cranberries in a food processor, combine with reserve liquid and return to saucepan. Add sugar, salt and lemon juice and bring to a simmer.
4. Stir sour cream to smooth it. Stir sour cream into the soup and reheat but do not allow to boil, then serve. If desired the soup can also be served chilled. Garnish with dill before serving.

45 minutes