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Chilled Honey Borscht Soup

A luscious, jewel-hued summer soup — the deep earthy flavour of beets is complemented by the delicate sweetness of Billy Bee honey.
25 min
PREP TIME
30 min
COOK TIME
110
CALORIES
9
INGREDIENTS
6
Servings

INGREDIENTS

  • 1 pound (500 g) fresh beets
  • 1 cup (250 ml) each 1-in (2.5 cm) julienne cucumber and carrots
  • 1/2 cup (125 ml) finely chopped green onion
  • 3 cups (750 ml) No Salt Added Vegetable Stock
  • 1/4 cup (50 ml) Liquid Honey Beehive
  • 1/4 cup (50 ml) white wine vinegar
  • 1 tsp (5 ml) Sea Salt Grinder
  • 1 tsp (5 ml) Black Peppercorn Grinder
  • 3 tbsp (45 ml) sour cream

Preparation

  • 1 Place beets in a large pot on medium-high heat and bring to a boil. Cook about 30 minutes or until very tender. Strain beets. Cool slightly. Remove skin. Set aside to cool completely.
  • 2 Julienne beets and place in a large bowl. Add all remaining ingredients, except sour cream; stir well.
  • 3 Keep refrigerated until ready to serve. Top with sour cream to garnish.
  • 4 Test Kitchen Tip: Try using low-fat sour cream or low fat plain yogurt instead of sour cream.

NUTRITION INFORMATION

(per Serving)

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