Borscht with Cucumber & Dill

By MaryEllen

For a quick, no-cook version of this soup, use vacuum-sealed steamed beets, available at supermarkets.

Ingredients

• Ingredients:
• 1 6 pound of beets (about 6 medium), cleaned, tops removed
• 1 cup gluten-free chicken broth
• ¾ cup unsweetened yogurt of choice or coconut milk (not coconut beverage)
• 3 1 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon sherry vinegar
• 1 tablespoon honey
• ½ teaspoon salt
• 1 1 cup seeded, small-diced cucumber (about 1 large)
• 1 cup thinly sliced green onions (about 1 small bunch)
• 1 tablespoon minced fresh dill

Details

Servings 4
Preparation time 15mins
Cooking time 60mins
Adapted from glutenfreeandmore.com

Preparation

Step 1

Directions:

1. Bring a large pot of salted water to boil. Add beets and cook until very soft, 30 to 40 minutes. Remove with a slotted spoon and set aside to cool. Reserve 1 cup of cooking liquid. When beets are cool enough to handle, rub off skins using your hands or a paring knife.

2. Roughly chop ¼ of the beets and dice the rest.

3. In a blender, combine reserved cooking liquid, chicken broth, roughly chopped beets, yogurt, lemon juice, sherry vinegar, honey, and salt. Blend until smooth.

4. Stir in diced beets, cucumber, green onions and dill, reserving a small amount of each for garnish, if desired.

5. Refrigerate soup until very cold, at least 2 hours.

6. Divide soup equally among serving bowls and garnish with reserved diced beet mixture, if desired.
Each serving contains 70 calories, 0g total fat, 0g saturated fat, 0g trans fat, 1mg cholesterol, 286mg sodium, 13g carbohydrate, 2g fiber, 10g sugars, 5g protein, 6Est GL.