Borscht with Sour Cream
- Total Time
Once upon a Weight Watchers time, borscht was an occasional treat only to be eaten at dinner, because it was made with beets—a “limited” vegetable.
uncooked beets2 cup(s), shredded
canned beef broth14 oz, low sodium
water1 ½ cup(s)
uncooked red onion(s)½ medium, finely chopped
shredded red cabbage½ cup(s)
packed brown sugar½ tsp, dark variety
dill2 Tbsp, chopped
fresh lemon juice2 Tbsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground, or to taste
fat free sour cream¼ cup(s)
dill2 Tbsp, chopped, (optional)
- 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.
- 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.