CRANBERRY BORSCHT
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel and grate beets. You may want to wear rubber gloves or perhaps put small sandwich-size plastic bags over your hands when grating beets to prevent staining. Also be sure your clothing is protected when preparing this recipe.
- Place beets in a saucepan with cranberries and water and simmer 20 minutes or so until beets and cranberries are very tender.
- Strain beets and cranberries, reserving the liquid. Puree beets and cranberries in a food processor, combine with reserve liquid and return to saucepan. Add sugar, salt and lemon juice and bring to a simmer.
- Stir sour cream to smooth it. Stir sour cream into the soup and reheat but do not allow to boil, then serve. If desired the soup can also be served chilled. Garnish with dill before serving.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 20 grams
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