Borscht

Forget fancy, complicated, and lengthy recipes! Try this for the ultimate five-ingredient recipe. It is sublime, a brilliant color, and has almost no calories or fat.

Scott, one of Ryan's PSU cohorts, and his wife Megan made this for us as the first course of an elaborate eastern European feast, and I've been dreaming about it since!

Easy-schmeezy Borscht

- 1 can regular beets and 1 can pickled beets (with their juices)
- Sour cream (I like Tillamook low-fat)
- Diced cucumber
- Chopped green onions
- fresh dill

Zip the beets with their juices together in a food processor until smooth. Chill, and then serve with a healthy dollop of sour cream and garnish with cucumber, chives, and dill.