Cranberry Borscht

chef.rylan's picture

Jan. 10, 2012

Ingredients

Canned beets 16 Ounce , undrained (1 can)
Jellied cranberry sauce 16 Ounce (1 can)
Water 1 Cup (16 tbs)
Dairy sour cream 1 Cup (16 tbs)
Lemon juice 1 Tablespoon
Dairy sour cream 2 Tablespoon

Directions

GETTING READY

1. Take beets and cranberry sauce in a food processor bowl with metal blade or blender container, process until content gets pureed.

2. If using blender container, puree in small parts.

MAKING

3. In a large saucepan, add in all pureed contents, stir in water.

4. Cook using medium heat until the cranberry sauce is melts.

5. Whisk sour cream and lemon juice.

SERVING

6. Use a dollop of sour cream on top of each serving or garnish as desired.

7. Serve warm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 310Calories from Fat 114

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 266 mg11.08%

Total Carbohydrates 50 g16.7%

Dietary Fiber 2 g8%

Sugars 35 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet