Chilly Dilled Beet Borscht |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from my 365 Ways to Cook Vegetarian cookbook. Ingredients:
2 (14 ounce) cans vegetable broth |
1 cup dry red wine |
1 (16 ounce) can whole beets |
1/2 teaspoon pepper |
1 tablespoon fresh dill, chopped |
1/2 cup plain yogurt |
Directions:
1. In a medium saucepan, combine broth and wine. Bring to a boil.
2. Reduce heat to low and simmer for 10 minutes. Remove from heat and allow to cool.
3. In a blender or food processor, puree beets and their liquid with broth in batches if necessary until smooth.
4. Transfer to a serving bowl and season with pepper and dill.
5. Cover and refrigerate until well chilled, 2 hours or more.
6. Serve with yogurt on the side.
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