Creamy Pink Borscht Recipe

• 3 med. beets (1 1/2 - 2 lbs.)
• 2 tbsp. butter
• 1 sm. onion, minced
• 2 teaspoon brown sugar
• 1/4 teaspoon salt
• Healthy pinch each grnd cloves & white pepper
• 3 c. rich chicken broth or possibly canned chicken broth
• 1 c. lowfat sour cream
• 1 tbsp. lemon juice
• Additional lowfat sour cream & fresh chives or possibly dill for garnish

1. 1.
2. Cut off all but about 1" of beet tops.
3. Scrub beets well.
4. Place in a large pan with salted water to cover.
5. Bring to a boil, cover, reduce heat, and cook till beets are tender (30 to 35 min).
6. Cold, peel and dice cooked beets.
7. 2.
8. In a 2 1/2 to 3 qt saucepan over medium heat, heat butter.
9. Add in onion and cook till soft but not browned.
10. Fold in brown sugar, salt, cloves, pepper and diced beets.
11. Add in broth, bring to a boil, cover, reduce heat, and simmer for 20 min.
12. 3.
13. Puree mix, about half at a time, with lowfat sour cream in a blender or possibly food processor.
14. Pour into a glass bowl; blend in lemon juice.
15. Taste, and add in salt if needed.
16. Cover and chill 3 to 5 hrs or possibly overnight.
17. 4.
18. Top with lowfat sour cream and chives.
19. Makes about 6 c.. 6 servings.

beets, butter, onion, brown sugar, salt, white pepper, chicken broth, sour cream, lemon juice, sour cream

Taken from cookeatshare.com/recipes/creamy-pink-borscht-17671 (may not work)