Beet Borscht

Serves: 4
Total Calories: 37


12 medium beets
2 quarts water
1 lemon juiced
2 tablespoons sugar
1 teaspoon kosher salt
2 egg whites
non fat plain yogurt


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.

Nutritional Facts:

Serves: 4
Total Calories: 37
Calories from Fat: 0

This Beet Borscht recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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