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Hot Borscht

Diet.Chef's picture
Ingredients
  Water 3 Cup (48 tbs)
  Tomato juice 1 Cup (16 tbs) (No Salt Type, If Available)
  Chopped onion 3⁄4 Cup (12 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Shredded beets 1 Cup (16 tbs), peeled
  Shredded potatoes 1 Cup (16 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Honey 1 1⁄2 Tablespoon
  Lemon juice 1 1⁄2 Tablespoon
  Plain non-fat yogurt 1 Cup (16 tbs) (For Garnish)
Directions

MAKING
1) In a soup pot, bring a mixture of water and tomato juice to a boil.
2) Stir in vegetables and simmer, covered for 30 minutes until the vegetables become soft.
3) In a blender or food processor, puree 2 cups of soup taken from the pot.
4) Pour the pureed soup back to pot and then mix in honey and lemon juice.
5) Simmer the soup, covered for 5 minutes.

SERVING
6) Serve in soup bowls, garnished with yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
4

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