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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 66
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 74mg
Total Carbohydrate 16g
Dietary Fiber 3g
Sugars 11g
Protein 1g
Vitamin A  1%Vitamin C  25%
Calcium  2%Iron  3%
Potassium  8%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Raspberry Borscht

Date Added: June 11, 2009


1 Pinch Salt pepper to taste
1 Pint Raspberry (reserve 1 cup for the topping)
3 Tablespoons Sugar unrefined
3 Tablespoons Balsamic Vinegar (up to 2)
1/4 Cup Red Onion minced
1/2 Cup Lemon Juice fresh
2 Pounds Beets or more
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1. Cut the tops off the beets, scrub them thoroughly, and put them in a saucepan with enough water to cover them by an inch and a little pinch of salt.

2. Simmer the beets, covered, for 30 minutes if they're small, closer to 45 if large.

3. They must be tender. Drain the beets, reserving the cooking liquid, and allow them to cool.

4. When you can handle them, peel them and cut them into quarters or eighths.

5. Combine the beets, raspberries, red onion, and 2 cups of the reserved cooking liquid, and puree it all in batches in a blender.

6. Strain the puree through a sieve to remove the raspberry seeds.

7. Stir in 1/2 cup of lemon juice, the balsamic vinegar, and 3 tablespoons of sugar.

8. Stir until the sugar is dissolved, and taste.

9. Add more lemon juice and more sugar only if needed, until the right sweet-sour balance is achieved.

10. You might need a pinch of salt, but be careful.

11. Chill the soup in the refrigerator, and when it is completely cold, taste it again.

12. Correct the seasoning if necessary. Serve in chilled bowls, with a spoonful of sour cream in the center of each one.

Comments on Raspberry Borscht Recipe:

Posted by a Visitor - June 28, 2012
A friend made this for us and it was absolutely delicious - a perfect blend of sweet and a little sharp , between traditional borsht and a fruit soup. Cool and lovely.
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Dietary Notes:
This recipe is very low-sodium with 74.13mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beet, Raspberry, Sulfites, Natural Sweeteners, Fructose Malabsorption, Vinegar, Onion allergies.
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