Summer Borscht (Lower Fat)

• 3 large beets
• 3 cups water (plus additional to cover beets when boiling)
• kosher salt
• 1 1/2 cups beef stock
• 16 ounces reduced-fat sour cream
• 1/2 cup low-fat plain yogurt
• 2 tablespoons fresh lemon juice
• 2 teaspoons champagne vinegar
• 1 1/2 teaspoons fresh ground black pepper
• 1 large seedless cucumber
• 4 scallions, white and green parts, chopped
• 2 tablespoons fresh dill, plus extra for serving, chopped
• 2 carrots, shredded
• 1 onion, finely diced
• 1 tablespoon butter
• 1 tablespoon olive oil

1. Place the beets in a pressure cooker and cover with water.
2. Cook until the beets are tender, about 18 minutes.
3. Remove the beets and cool. Once cooled, peel the beets and dice .
4. Cool and retain the cooking liquid. Strain the cooking liquid.
5. 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.
6. 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.
7. Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
8. Cover and chill for at least 4 hours.
9. Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.

beets, water, kosher salt, beef stock, sour cream, lowfat plain yogurt, lemon juice, champagne vinegar, fresh ground black pepper, cucumber, scallions, fresh dill, carrots, onion, butter, olive oil

Taken from www.food.com/recipe/summer-borscht-lower-fat-314944 (may not work)