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Borscht

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth / vegetable stock 1⁄2 Cup (8 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Celery stalks 2 , chopped
  Onion 1 Medium, chopped
  Grated beets 2 1⁄2 Cup (40 tbs)
  Shredded potatoes 1 Cup (16 tbs)
  Pureed tomatoes 2 Cup (32 tbs) (Fresh Or Low-Sodium Canned)
  Vegetable stock/Water 2 Quart
  Ground ginger 1 Pinch
  Chopped parsley 1⁄4 Cup (4 tbs)
  Black pepper 1 Pinch
  Honey 1 Tablespoon
  Lemon juice 1 1⁄2 Tablespoon
Directions

1. Heat 1/2 cup water, chicken broth, or vegetable stock in a large, heavy soup pot over medium heat. Add cabbage, carrots, celery, and onion. Cook and stir until tender and lightly browned. Add more water during this process if necessary.
2. Add beets, tomatoes, potatoes, vegetable stock or water, ginger, parsley, and pepper. Heat to boiling.
3. Reduce heat to low. Cover and simmer for 40 minutes or until the vegetables are tender.
4. Transfer 2 cups of borscht into a blender or food processor and process until smooth. Stir into borscht. Stir in honey and lemon juice. Cover and simmer 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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