Borscht with Sour Cream

1
Total Time
39 min
Prep
11 min
Cook
28 min
Serves
4
Difficulty
Easy
Once upon a WW time, borscht was an occasional treat only to be eaten at dinner, because it was made with beets—a “limited” vegetable.

Ingredients

uncooked beets

2 cup(s), shredded

canned beef broth

14 oz, low sodium

water

1½ cup(s)

uncooked red onion(s)

½ medium, finely chopped

shredded red cabbage

½ cup(s)

packed brown sugar

½ tsp, dark variety

dill

2 Tbsp, chopped

fresh lemon juice

2 Tbsp

table salt

¼ tsp

black pepper

tsp, freshly ground, or to taste

fat free sour cream

¼ cup(s)

dill

2 Tbsp, chopped, (optional)

Instructions

  1. In a large nonreactive saucepan, combine the beets, broth, water, onion, cabbage, and sugar. Bring to a boil; reduce the heat and simmer, covered, until the cabbage is tender, about 20 minutes. Add the dill; simmer 5 minutes. Remove from the heat.
  2. Stir in the lemon juice, salt, and pepper. Pour into a 1-quart storage container and refrigerate until chilled, at least 2 hours and up to 3 days. Garnish each serving with a tablespoon of the sour cream and a sprinkle of the additional dill, if using. Yields 1 cup per serving.

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