Recipe by USA WEEKEND columnist Jean Carper
"Its seems exotic, is pretty to look at and is a quick, sweet-sour way to take in the nutrients of beets - high in folic acid and antioxidants. Serve it in clear glass bowls for added appeal."
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1 (16 ounce) jar
1 1/2 cups
fat-free sour cream
1 1/2 cups
plain fat-free yogurt (reserve 1/2 cup for garnish)
Salt and pepper, to taste
Taste is good. Color is gray. With the juice (not clear in the USA Weekend) it is more pink but NOT red like I expected Borscht to be and certainly NOT like the picture. Recipe in the paper lists 1 cup Fat Free Sour Cream. The directions on the web page do not mention the sour cream. Do we have a problem here? How can I get it to be 'red'?
I made this exactly as the recipe said. It was wonderful. I made it for a Ladies Lunch and the reaved. I made it for my mother and a friend and they both wanted the recipe. Beets are so good for us, and most people don't eat them often enough!
Both times the color was beautiful. When you buy the jar of beets, make sure that is has a deep rich color. I add the juice from the bottle. The yogurt for the topping sort of sunk.
Thye recipe made 44 oz.s of soup.
I gave this a a three. It was very easy and mine was a beautiful color but I think I must have served it to people who were not big pickled beet eaters and it did not go down very well. If you like pickled beets you will love this recipe though.
* Percent Daily Values are based on a 2,000 calorie diet.
Chilled Orange Borscht
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 5
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