I've been intrigued by borscht for quite a while and finally decided to give it a try. After some research I found that borscht can be served warm or cold, can have meat or be vegetarian, and varies on vegetables depending on whether you are using Russian or Ukrainian versions. This was a quick, healthy, refreshing take on the soup. Next time I look forward to doing a hot version with whole beets, shredded cabbage, carrots, and potatoes. For a nice presentation swirl and little yogurt or sour cream in the center before topping with the cucumber.
-2 (15 oz) cans sliced (NOT pickled) beets, drained
-1 cup veggie, chicken or beef broth
-1/2 cup light sour cream
-2 Tbsp red wine vinegar
-1/2 tsp dried dill
-1/4 tsp salt
-1/2 tsp pepper
-1 Tbsp sugar
-1 Tbsp lemon juice
-1 cucumber, seeded and diced
Combine all ingredients except cucumber in blender. Process until smooth. Chill for at least 2 hours prior to serving. Garnish with chopped cucumber.