A bowl of borscht garnished with dill and a dollop of sour cream.

Cold borscht

Makes about 4 pints


10 large beets, peeled and grated  
5 pints water 
1 onion, minced  
1 1/2 teaspoons low sodium salt  
2 tablespoons Splenda  
1/4 cup lemon juice  
1 cup low fat crème fraîche


Combine the beets, water, onion and salt in a large pan or soup kettle. 

Bring to the boil and cook over low heat for 1 hour. 

Add Splenda and lemon juice. 

Cook a further 10 minutes. 

Cool on the hob and then chill in the refrigerator for one hour. 

Garnish with crème fraîche. 

If you like, you can serve with boiled new potatoes. 

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