Email
Print-
Home
-
Pulse Recipes
-
Salads, Soups & Stews
- Beet & Bean Borscht
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)
Similar recipes
|
|
|