Serves: 4
Total Calories: 37
Wash the beets and par-boil to remove the skin easily. Reserve the liquid.
Grate the beets on a coarse grater and return to the reserved liquid. Add the lemon juice, sugar and salt. Simmer for ½ hour.
Stir the egg whites until smooth. While stirring, slowly pour ½ cup of the borscht into the egg whites to avoid curdling. Pour the borscht and egg white mixture into the rest of the borscht.
Chill. Serve cold with a tablespoon of yoghurt floating in the middle of the bowl.
This Beet Borscht recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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