Creamy Borscht, Hotel Utah Style
|Canned shoe string beets||16 Ounce|
|Beef broth/Chicken broth / 1 cup concentrated broth made with soup base||10 1⁄2 Ounce|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs)|
Add all ingredients but sour cream to blender container. Whirl to smooth. Blend in 1/4 cup sour cream (yogurt makes a thinner soup but flavor is excellent and calories are reduced). Chill thoroughly. (We prefer to make the borscht to this point the day before we plan to use it; the flavor is better.) When ready to serve, use the remaining 1/4 cup sour cream as small dollops atop soup. Sprinkle with chopped chives, dill weed, or parsley, if desired.