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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beets in a pressure cooker and cover with water. | 2. Cook until the beets are tender, about 18 minutes. | 3. Remove the beets and cool. Once cooled, peel the beets and dice . | 4. Cool and retain the cooking liquid. Strain the cooking liquid. | 5. 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. | 6. 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. | 7. Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup. | 8. Cover and chill for at least 4 hours. | 9. Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	3			-	-	-	-
water	3	cups	boiling	0.0	0.0	0.0	0.0
kosher salt				-	-	-	-
beef stock	1 1/2	1/2		257.04	28.0098	9.4878	12.1338
cream	16	ounces	sour reduced fat	1496.8532	30.1639	16.4654	157.3057
plain yogurt	1/2	cup	low fat	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
champagne vinegar	2	teaspoons		-	-	-	-
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
cucumber	1		seedless	-	-	-	-
scallion	4		chopped	128.0	29.36	7.32	0.76
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
carrot	2		shredded	104.96	24.5248	2.3808	0.6144
onion	1		diced	64.0	14.944	1.76	0.16
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.