Recipe By :Anne Lindsay
Serving Size : 6

2 lbs beets
1 tbsp soft margarine
1 lg onion -- chopped
1/4 c lemon juice
2 tbsps horseradish -- drained
1 lg carrot -- grated
1 c chicken stock
2/3 c yogurt, skim milk
salt and pepper

Cook beets, reserving liquid.

Melt margarine and saute onion.

Add 3 c. beet juice cooking liquid, beets, lemon juice, horseradish, carrot and chicken stock; simmer 5 minutes.

Puree in batches. Freeze.

When reheating, add yogurt, salt and pepper. Heat to below boiling.

Description: "A nice form of borscht to use up beets."
Cuisine: "Low Fat"
Source: ""The Lighthearted Cookbook""
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Per Serving (excluding unknown items): 96 Calories; 2g Fat (19.9% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 494mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : I serve this with a dollop of yogurt or sour cream on top. Serve with hm biscuits.

Frugal Tips:
~ I buy beets fresh for this soup when they're in season. Also carrots...I like them to be really sweet for this soup.
~ I make my own chicken stock.
~ A small jar of horseradish is just $1-2 here, and it goes a long way.
~ Jumbo onions are bought in bulk, chopped and frozen in half onion amounts. Half is equal to one normal sized onion.
~ I used to make my own yogurt too. We went through so much of it. Not so much anymore.