5 Minute Summer Borscht
This quick summer borscht offers a cool and refreshing soup option. It uses a base of bottled low-calorie borscht, which is poured chilled over optional hot, cooked potatoes. The dish is finished with freshly ground black pepper and can be garnished with a dollop of low-fat sour cream for extra richness. It's a straightforward, light meal perfect for warm weather.
Ingredients
- 32 ounces borscht, bottled low calorie
- 3 medium baking potatoes, peeled, large dice (optional)
- 1/4 cup low-fat sour cream (optional)
- black pepper, fresh ground
Method
- Ensure the bottle of borscht is thoroughly chilled.
- Open the bottle and pour the borscht directly into a glass to enjoy as a cold drink, if desired.
- If using potatoes, boil them in water until they are just tender enough to be pierced with a fork.
- Drain the cooked potatoes and place them hot into a soup bowl. Pour the cold borscht over the potatoes, spooning some of the chopped beets from the bottle into the bowl. Season with fresh black pepper.
- For an optional garnish, add a small spoonful of sour cream. Alternatively, you can blend one cup of the borscht liquid with the sour cream, return it to the bottle, and shake to combine before serving.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryClear Soup
AuthorHappy Harry 2
