Sweet and Tangy Borscht

Categories: Soups and, Stews
Yield: 7 Servings

Vegetable cooking spray
1 ts Vegetable oil
2/3 c Chopped onion
4 c Water
2 c Peeled diced fresh beets
2 c Peeled diced round red
-potato
1 1/2 tb Brown sugar
3/4 ts Dill seeds
1/2 ts Salt
1/4 ts Coarsely ground pepper
2 tb Red wine vinegar
1 1/2 c Nonfat buttermilk
7 tb Plain nonfat yogurt

Coat a large saucepan with cooking spray; add oil. Place over medium-low
heat until hot. Add onion; cover and cook 5 minutes or until tender. Add 4
cups water and next 7 ingredients; stir well. Bring to a boil; cover,
reduce heat, and simmer 1 hour or until beets are tender.

Place one-third of mixture in container of an electric blender; cover and
process until smooth. Pour puree into a large bowl. Repeat procedure with
remaining mixture. Stir in buttermilk. Cover and chill. Yield: 7 cups
(serving size: 1 cup soup and 1 tablespoon yogurt).

Per serving: 70 Calories; 1g Fat (11% calories from fat); 4g Protein; 13g
Carbohydrate; 1mg Cholesterol; 217mg Sodium

NOTES : To serve, ladle into individual soup bowls; top with yogurt.

Recipe by: Cooking Light

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.

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