Dilled Beet Soup Recipe

Dilled Beet Soup RecipePhoto by: dLife® Dilled Beet Soup Recipe Rating 0

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This is similar to the classic Eastern European beet soup called borscht. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Dilled Beet Soup Recipe
  • Prep: 20 min. Cook: 40 min.
  • Yield: 8 Servings
    •
20 40 60

Ingredients

  • 3 lbs fresh beets
  • 3 cups low sodium vegetable broth
  • 3/4 cup dry red wine
  • 2 teaspoons dried dill weed
  • 3 tablespoons red wine vinegar
  • Pinch salt
  • Pinch black pepper
  • 4 ounces fresh lemons, sliced into 8 thin slices
  • 1 ounces fresh chives, finely chopped

Directions

  • In a large pot, combine beets and broth. Bring to boil.
  • Lower heat, cover, and simmer 30 to 40 minutes or until beets are fork tender. Remove from heat. Cool.
  • Strain beets into colander over bowl to catch liquid. Peel beets, cut beets into small pieces.
  • Add water to cooking liquid to make 6 cups of liquid.
  • In food processor or blender, puree beets, wine, cooking liquid, and dill weed until smooth. Add vinegar. Sprinkle with salt and pepper.
  • Serve warm or cover and refrigerate to serve chilled.
  • Garnish with lemon slices and chives.

Nutritional Facts 1 serving equals 91 calories, trace fat (trace saturated fat), 178 mg sodium, 16 g carbohydrate, 2 g protein. Diabetic Exchanges: 2-1/2 vegetable, 1/4 fat.

Originally published as Dilled Beet Soup Provided by dLife®

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