Borscht with Sour Cream

• 1 1/2 lb beets, shredded (4 cups)
• 2 (14 oz) can reduced sodium beef broth
• 3 cups water
• 1 red onion, finely chopped
• 1 cup finely shredded red cabbage
• 1 tsp packed dark brown sugar
• 1/4 cup chopped dill
• 1/4 cup Tbsp fresh lemon juice
• 1/2 tsp salt
• Freshly ground black pepper
• 1/2 cup fat-free sour cream
• 1/4 cup chopped dill

In a large nonreactive saucepan, combine the beets, broth, water, onion, cabbage, and sugar. Bring to a boil; reduce the heat and simmer, covered, until the cabbage is tender, about 20 minutes. Add the dill; simmer 5 minutes. Remove from the heat.

Stir in the lemon juice, salt, and pepper. Pour into a storage container and refrigerate until chilled, at least 2 hours and up to 3 days. Garnish each serving with a tablespoon of the sour cream and a sprinkle of the additional dill.

Makes 4 servings (2 cups each), 4 WW PointsPlus each.