Summer Borscht (Lower Fat) - cooking recipe

Ingredients

3 large beets
3 cups water (plus additional to cover beets when boiling)
kosher salt
1 1/2 cups beef stock
16 ounces reduced-fat sour cream
1/2 cup low-fat plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons champagne vinegar
1 1/2 teaspoons fresh ground black pepper
1 large seedless cucumber
4 scallions, white and green parts, chopped
2 tablespoons fresh dill, plus extra for serving, chopped
2 carrots, shredded
1 onion, finely diced
1 tablespoon butter
1 tablespoon olive oil

Preparation

Place the beets in a pressure cooker and cover with water.
Cook until the beets are tender, about 18 minutes.
Remove the beets and cool. Once cooled, peel the beets and dice .
Cool and retain the cooking liquid. Strain the cooking liquid.
Melt butter in a saute pan with the olive oil. Add the carrots and one onion, and saute until onion is soft. Remove from heat and allow to cool.
In a large bowl, whisk together 3 cups of the beet cooking liquid, the beef stock, sour cream, yogurt, sugar, vinegar, 1 tablespoon salt, and the pepper.
Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
Cover and chill for at least 4 hours.
Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.