Blender Beet Borscht
Garnish this hearty Russian soup with hard-boiled eggs for a complete meal. Leftover cooked beets can be used in this recipe, and the sour cream can be replaced with low fat Greek yogurt.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 cans (14 oz.) sliced beets
- 1 cup reserved beet juice
- 1 cup beef broth
- 2 Tbsp. red wine vinegar
- 5 tsp. chopped fresh dill leaves
- 4 tsp. Dijon mustard
- ¾ tsp. salt
- 4 Tbsp. sour cream
- Process all the ingredients in a blender for 30 seconds, or until smooth. Serve immediately or cover and chill until ready to serve.