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


Serves: 4

Ingredients

  • 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

Directions

  • Process all the ingredients in a blender for 30 seconds, or until smooth. Serve immediately or cover and chill until ready to serve.