|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|
|Lemon juice||1 1⁄2 Tablespoon|
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.