Directions:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
- Remove the beets to a bowl with a slotted spoon and set aside to cool.
- Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
- Peel the cooled beets with a small paring knife or rub the skins off with your hands.
- Cut the beets in small to medium dice.
- Add the beets, cucumber, scallions, and dill to the soup.
- Cover with plastic wrap and chill for at least 4 hours or overnight.
- Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.9 Kcal (988 kJ) | ||
| Calories from fat | 87.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 15% | |
|---|---|---|---|
| Cholesterol | 31.51mg | 11% | |
| Sodium | 297.09mg | 12% | |
| Potassium | 804.56mg | 17% | |
| Total Carbs | 31.06g | 10% | |
| Sugars | 18.43g | 74% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 9.29g | 19% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 1.7mg | 9% | |
| Calcium | 167.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 67.79 Kcal (284 kJ) | ||
| Calories from fat | 25.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 15% | |
|---|---|---|---|
| Cholesterol | 9.06mg | 11% | |
| Sodium | 85.37mg | 12% | |
| Potassium | 231.19mg | 17% | |
| Total Carbs | 8.93g | 10% | |
| Sugars | 5.3g | 74% | |
| Dietary Fiber | 1.42g | 20% | |
| Protein | 2.67g | 19% | |
| Vitamin C | 3.5mg | 20% | |
| Iron | 0.5mg | 9% | |
| Calcium | 48mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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