Description
This is a vibrant color of soup, deep crimson-red as only beets can be. And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets — there is no cream at all in the soup so the calorie count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Recipe from cooking light which calls this a "rich velvety soup which is a mild version of borscht — without the cabbage."
Ingredients
- Olive Oil
- Onion
- Fat-free Low-sodium Chicken Broth
- Water
- Salt
- Pepper
- Beets
- Baking Potato
- Bay Leaf
- Lemon Juice
- Reduced-fat Sour Cream
Instructions
- Heat the oil in a dutch oven or large saucepan over medium-high heat
- Add the onion and saut 3 minutes or until tender
- Add broth and next 6 ingredients
- Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender
- Be sure to discard bay leaf at this point
- Puree mixture using an immersion blender
- You may also use a blender or food processor, being sure to process in 3 batches
- The blender will probably give the smoothest results, but i thought the immersion blender gave satisfactory results
- Return pureed mixture to the pot if necessary
- Warm soup over low heat 5 minutes
- Remove and stir in lemon juice
- Remove 1 / 2 cup of the soup and transfer this into a small bowl
- Combine it with the sour cream, stirring with a whisk
- Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture
- Using the
- This recipe makes 8 servings at 74 calories