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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Dilled Beet Soup

Source: dLife

This is similar to the classic Eastern European beet soup called borscht.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	90.6

Total Carbs	16.4 g

Dietary Fiber	4.6 g

Sugars	10.4 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	513.9 mg

Protein	2.3 g

Sodium	177.8 mg

Dietary Exchanges 0.2 Fat, 2.4 Vegetables, 0.1 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 lb fresh whole beets 3.0
3 cup low sodium vegetable broth 0.75
0 3/4 cup red wine 2.0
2 tsp dried dill weed 3.0
3 tbsp red wine vinegar 1.0
1 pinch salt 1.0
1 pinch black pepper 4.0
4 oz fresh lemons 1.0
1 oz fresh chives

Directions

In a large pot, combine beets and broth. Bring to boil.
Lower heat, cover, and simmer 30 to 40 minutes or until beets are fork tender. Remove from heat. Cool.
Strain beets into colander over bowl to catch liquid. Peel beets, cut beets into small pieces.
Add water to cooking liquid to make 6 cups of liquid.
In food processor or blender, puree beets, wine, cooking liquid, and dill weed until smooth. Add vinegar. Sprinkle with salt and pepper.
Serve warm or cover and refrigerate to serve chilled.
Garnish with lemon slices and chives.