Beet & Bean BorschtFeatured

Beet & Bean Borscht

This traditional eastern European soup is not complete without a dollop of sour cream.

Category: 
Pulse/Diet: 

Ingredients

For 4 Person(s)

Beet & Bean Borscht

  • 1 large white onion, chopped
  • 3 tbsp canola oil
  • 2 medium carrots, diced
  • 3 stalks celery, diced
  • 3 cups shredded cabbage
  • 10 cups vegetable broth, low sodium
  • 3 cups peeled and chopped beets
  • 1 can white kidney beans, drained & rinsed
  • 1/2 cup tomato juice
  • 1 garlic clove, minced
  • 2 tbsp lemon juice
  • 1 tbsp ground black pepper
  • 1/4 tsp salt
  • 1/3 cup chopped fresh dill
  • sour cream

garnish

  • 1/4 cup fresh chopped dill
  • 1 cup nonfat sour cream

Directions

In a large soup pot, sauté carrots, celery, and cabbage in canola oil for about 3 minutes. Add onions and sauté 3 more minutes.

Add stock and beets. Cook about 1 hour or until beets are slightly tender.

Add beans, tomato juice, garlic, lemon juice, pepper, salt and dill.

Bring to a boil, lower to a simmer for 5 minutes.  Serve with a dollop of sour cream and additional chopped dill.

Yield:  16 cups (4 L)

Serving Size: 1 cup (250 mL)



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