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Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 8 Serving(s)
What you'll need
2 cupthinly-sliced green cabbage
1/2 cupthinly sliced celery
1/2 cupthinly sliced carrots
1 medonion, coarsely chopped
4 cupnon-fat, reduced-sodium beef or chicken broth, divided
2 can(15 ounce each) chopped or sliced beets
2 tbsp.tomato paste
2 tsp.red wine vinegar
2 cupreduced- or non-fat sour cream
1 dashSalt and freshly ground black pepper
1 1/2 tsp.fresh lemon juice
4 tbsp.finely-minced fresh chives, for garnish
Step 1 Put cabbage, celery, carrots and onion in a large pot. Pour in 1/2-cup broth, bring to a simmer and cook gently until vegetables soften, about five minutes.
Step 2 Stir in beets and their liquid, 1-3/4-cup broth and tomato paste. Cover and simmer ten minutes. Stir in vinegar. Remove 1-cup of the beets and set aside to cool. Add remaining broth to soup and pureé in blender or food processor until smooth.
Step 3 Gradually add sour cream and blend until smooth. Add salt, pepper and lemon juice to taste. Dice cooled beets and stir into soup.
Step 4 Chill soup, covered, until just barely cold. (If too cold, its subtle taste won`t be appreciated.) Serve soup with chives sprinkled on top for garnish. (Soup may be stored refrigerated up to four days but should be left standing to take off chill before serving.)