Dill-Flavored Borscht

By pattie_d

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 large onion, chopped
• 2 cups reduced sodium organic beef broth or stock, such as Pacific brand
• 1 (8.4 ounce) bottle beet juice, such as Biotta brand*
• 1 pound trimmed beets (about 4 large beets), scrubed, finely diced (wear rubber gloves)
• 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
• 1/2 teaspoon coarse sea salt or kosher salt
• 1 tablespoon cider vinegar
• 1/4 cup reduced fat sour cream
• 1/4 cup chopped fresh dill
• *Look for beet juice in the produce section of many supermarkets. If it is not available, substitute 1 cup water or additional beef broth.

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add onion; saute 5 minutes. Add broth, beet juice, beets and tomatoes; bring to a simmer over high heat. Reduce heat; simmer gently 30 to 40 minutes or until vegetables are tender, stirring occasionally (do not boil). Remove from heat; stir in vinegar. Ladle into shallow bowls; top with sour cream and dill.