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Growing up my mom used to make a creamy pink chilled soup called Borscht.  If I remember correctly her German grandmother used to make it for her.

served 300x225 July Healthy Soup Recipe: Chilled Summer BorschtSoup made from the root vegetable beets was definitely an acquired taste for this kid.  I recalled not being too crazy about it at first, but I was coaxed to try it for it’s pretty pink color.

A big dollop of sour cream on top certainly made the distinct aroma and flavor less intense and as I just told my husband, “It’s tastes better than it smells.” 

I’m certain my mom began the makings of this soup with fresh beets -  peeling, boiling and then chilling them.

I’m a big fan of the steamed packaged beets I’ve been using in my smoothies for months, so I search for a recipe using them.  In my search, I found recipes for hot borscht calling for onion and carrots and sliced beats, then others using cucumber and yogurt, with blended beets.  I wanted a simple recipe I could make straight in my Vitamix, so I came up with this:


6 precooked beets with beet juice

1 Cucumber, seeded and sliced

3 Cups low sodium Chicken Broth

1/2 Cup Greek Plain Yogurt

2 Cups Sour Cream (reserve 1/2 Cup for serving)

2 Tbs Stevia

1 tsp. dill

Ingredients 300x225 July Healthy Soup Recipe: Chilled Summer Borscht


Add all ingredients into a Blender or Vitamix and puree until smooth.

bouscht in blender 225x300 July Healthy Soup Recipe: Chilled Summer Borscht

Cover and refrigerate for several hours or overnight.

chillin in bowl 300x225 July Healthy Soup Recipe: Chilled Summer Borscht

Serve cold, with a dollop of sour cream on top. (and a sprinkle of dill).

In Service & Hope,






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