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Add a photoServings: 8
Ingredients
- 2 lb Beets, or possibly more
- Â Â Water
- 1 pch Salt
- 1 pt Raspberries
- 1/4 c. Red onion, chopped
- 1/2 c. Lemon juice, fresh
- 3 Tbsp. Balsamic vinegar
- 3 Tbsp. Sugar
- Â Â Lemon juice, to taste
- Â Â Sugar, to taste
Directions
- Cut the tops off the beets, scrub them thoroughly, and put them in a saucepan with sufficient water to cover them by an inch and a little healthy pinch of salt. Simmer the beets, covered, for 30 min if they're small, closer to 45 if large. They must be tender.
- Drain the beets, reserving the cooking liquid, and allow them to cold. When you can handle them, peel them and cut them into quarters or possibly eighths.
- Combine the beets, raspberries, red onion, and 2 c. of the reserved cooking liquid, and puree it all in batches in a blender. Strain the puree through a sieve to remove the raspberry seeds. Stir in 1/2 c. of lemon juice, the balsamic vinegar, and 3 Tbsp. of sugar. Stir till the sugar is dissolved, and taste. Add in more lemon juice and more sugar only if needed, till the right sweet-sour balance is achieved. You might need a teensy healthy pinch of salt, but be careful.
- Refrigeratethe soup in the refrigerator, and when it is completely cool, taste it again. Correct the seasoning if necessary. Serve in chilled bowls, with a spoonful of lowfat sour cream in the center of each one.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 83 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 337mg | 10% |
| Total Carbs 19.62g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 13.39g | 9% |
| Protein 1.81g | 3% |
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