Summer Borscht Lower Fat Food

SUMMER BORSCHT

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

5 MINUTE SUMMER BORSCHT!

Steps:

• Chill bottle of Borscht.
• Open and pour yourself a refreshing summer drink! ~OR~.
• Cook potatoes in boiling water til just fork tender.
• Drain, and place while hot into soup bowl and pour cold Borscht over, spoon out some of the chopped beets that are in the bottle and add to soup. Some pepper and that's it!
• If you wish, a small dollop of sour cream can be added. You can also prepare the Borscht beforehand by whipping one cup of Borscht liquid with the sour cream and returning this to bottle and shake to blend.

SUMMER BORSCHT (LOWER FAT)

Steps:

• Place the beets in a pressure cooker and cover with water.
• Cook until the beets are tender, about 18 minutes.
• Remove the beets and cool. Once cooled, peel the beets and dice .
• Cool and retain the cooking liquid. Strain the cooking liquid.
• Melt butter in a saute pan with the olive oil. Add the carrots and one onion, and saute until onion is soft. Remove from heat and allow to cool.
• In a large bowl, whisk together 3 cups of the beet cooking liquid, the beef stock, sour cream, yogurt, sugar, vinegar, 1 tablespoon salt, and the pepper.
• Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
• Cover and chill for at least 4 hours.
• Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.

SUMMER BORSCHT

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
• Remove the beets to a bowl with a slotted spoon and set aside to cool.
• Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
• Peel the cooled beets with a small paring knife or rub the skins off with your hands.
• Cut the beets in small to medium dice.
• Add the beets, cucumber, scallions, and dill to the soup.
• Cover with plastic wrap and chill for at least 4 hours or overnight.
• Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

UNCLE BILL'S SIMPLE VEGETABLE BORSCHT

Steps:

• In a large frying pan, melt margarine over medium heat.
• Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.
• Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.
• Transfer sautéed vegetables to a large cooking pot.
• Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
• Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
• Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
• Remove from heat.
• Remove and discard bay leaf.
• Adjust seasonings to taste.
• Let borscht sit for 15 minutes before serving.
• Refrigerate any unused portion.

SUMMER BORSCHT

Steps:

• Place beets in a 3-inch deep glass dish.
• Cover with plastic wrap.
• Cook at 100% for 12 minutes.
• Prick plastic to release steam.
• Uncover and test beets to see if they are done.
• If not done, cook until tender.
• When beets are cool enough to handle, peel and remove stems.
• Place in food processor.
• Add apple juice and vinegar and puree until smooth.
• Remove all but 1/4 cup of the mixture and put in large bowl.
• Add ricotta to mixture (still in food processor) and blend until smooth.
• Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
• Chill well approx 4 hours.
• Divide onion and cucumber among and put into 4 serving bowls.
• Ladle soup over and sprinkle dill on top.

LOW-FAT BEEF, CABBAGE AND BEET BORSCHT

Steps:

• Coat a large pot with nonstick spray.
• Crumble the beef into the pot.
• Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned.
• Line a platter with several thicknesses of paper towels.
• Transfer the beef to the plate and drain well.
• Wipe out the pot with a paper towel.
• Add the garlic, onions and cabbage.
• Saute over medium heat for 15 minutes, or until the cabbage is softened; if needed, add a few tablespoons water to the pot to prevent sticking.
• Add the beef, tomatoes, water, beets, lemon juice and brown sugar.
• Bring to a boil over high heat.
• Cover, reduce the heat to medium and cook for 10 minutes, or until the beets are tender.

POLISH SUMMER BARSHCH (BORSCHT)

Steps:

• Combine beef broth, beets and beet liquid in a large pot and heat.
• Mix flour and water, add to the pot and bring to a boil.
• Chill, add remaining ingredients except eggs and refrigerate.
• Serve very cold topped with chopped eggs.