Blender Borsht |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 1-pound cans beets | 1 12-ounce can frozen apple juice concentrate | 2/3 to 3/4 cup bottled lemon juice |
| 1 tablespoon onion powder | 1 teaspoon Mrs. Dash | sour cream or yogurt, if desired |
| 1 | Place canned beets with liquid in blender and puree. Pour puree from blender into 4-quart pot. Fill one of the beet cans halfway with water and pour into emptied blender. Blend for a few seconds to rinse out blender and then pour water into pot with beets. Add apple juice concentrate, lemon juice, onion powder, and Mrs. Dash. |
| 2 | Heat to boiling. Lower heat and simmer for 10 minutes. |
| 3 | Garnish with a dollop of sour cream or yogurt. |
| 4 | Soup can be served hot or cold. Borsht can be kept in refrigerator for 10 days to 2 weeks. |