Beet Borscht 12 ounces cooked beets 1 ½ cups chicken or vegetable broth Grated zest and juice of 1 lemon 3 to 4 tablespoons minced fresh dill ½ teaspoon pepper 6 scallions chopped or onions 1 cups low fat sour cream 1 cup yogurt 2 tablespoons low fat plain yogurt 2 tablespoons minced fresh chives and blossoms
In a blender or food processor combine the beets an stock. Add the lemon zest and juice, dill, salt, pepper and scallions. Blend until smooth, pour into a bowl and blend in the sour cream and yogurt. Cover and refrigerate until very cold. Taste for seasoning it should be nice and lemony. Garnish each bowl with chopped chives and blossoms.