Greek Yogurt Borscht (Trillium1204)

Greek Yogurt Borscht (Trillium1204)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 163.9
  • Total Fat: 2.7 g
  • Cholesterol: 3.8 mg
  • Sodium: 380.4 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 7.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Greek Yogurt Borscht (Trillium1204) calories by ingredient


Introduction

Traditionally, this recipe has potatoes but I replaced it with turnips which are much lower in calories or you can choose your favourite root vegatable instead. Low in saturated fat and a great source of calcium and fibre.

Delicious! Traditionally, this recipe has potatoes but I replaced it with turnips which are much lower in calories or you can choose your favourite root vegatable instead. Low in saturated fat and a great source of calcium and fibre.

Delicious!
Number of Servings: 4

Ingredients

    2 tsp (15 mL) olive oil
    2 red onions, chopped
    2 cloves garlic, minced
    5 medium beets (1-1/2 lb/750 g), peeled and cut in chunks
    1 cup turnip, peeled and cut in chunks
    ¼ tsp (1 mL) salt
    1 tbsp (15 mL) chopped fresh dill
    ¾ cup (175 mL) PC Greek Yogurt- Plain

Directions

1. In large saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes, stirring often, or until softened and starting to brown. Stir in beets, turnips, salt and 5 cups (1.25 L) water. Bring to a boil. Reduce heat to low; cook, partially covered, for 40 to 45 minutes or until vegetables are soft.

2. Using potato masher, mash to desired consistency. Stir in chopped dill and ½ cup (125 mL) of the yogurt. Serve in shallow bowls, garnished with dollop of remaining yogurt and, if desired, additional dill.

Serving Size: Make 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TRILLIUM1204.