Cranberry Borscht

chef.rylan's picture

Jan. 10, 2012


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



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.


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.


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


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