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Creamy Borscht, Hotel Utah Style

Mormon.Cook's picture
  Canned shoe string beets 16 Ounce
  Green onions 3
  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.

Recipe Summary


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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 67 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 10 mg3.3%

Sodium 285.5 mg11.9%

Total Carbohydrates 8 g2.6%

Dietary Fiber 1.2 g4.6%

Sugars 6 g

Protein 2 g3.3%

Vitamin A 7.4% Vitamin C 16.2%

Calcium 4.2% Iron 4.4%

*Based on a 2000 Calorie diet

1 Comment

marlyse's picture
This is very similar to the recipe that my mother got from Chef Girard, the executive chef at the hotel in the 50's and 60's. Many happy memories of eating breakfast on sunday morning at the Hotel before accompanying my father to the Choir Broadcast...and regularly saw David O. McKay having breakfast there also.
Creamy Borscht, Hotel Utah Style Recipe