Learn how to make borscht that is not only delicious but also healthy! Much easier than you would have thought and much tastier too.
Healthy Borscht
Servings
14 Servings
Ingredients
- 2 medium onions chopped 2
- 1 cup diced carrots 250 mL
- 1 cup diced celery 250 mL
- 1 cup shredded cabbage 250 mL
- 3 Tbsp canola oil 45 mL
- 1 cup peeled and diced potatoes 250 mL
- 2 cups peeled and diced beets 500 mL
- 6 1/2 cups water 1.55L
- 1 cup low sodium tomato juice 250 mL
- 2 cups low sodium vegetable stock 500 mL
- 1 Tbsp lemon juice 15 mL
- 2 bay leaves 2
- 1 tsp salt 5 mL
- fresh dill and parsley to taste
Instructions
- 1 In a large soup pot, saute onion, carrot, celery and cabbage in canola oil until cooked2 Add potatoes and beets and continue to saute for about one minute.3 Add water, tomato juice and stock. Season with lemon juice, bay leaves and salt. Allow to simmer until potatoes are cooked about 15 to 20 minutes.4 Add dill and parsley near the end of the cooking time.5 Remove from heat and serve. Garnish each bowl with 1 Tbsp. (15 mL) non-dairy or low fat or no fat sour cream, if desired.
- Source:
- canolainfo.org
I made this recipe for my husband and Mom the other night. The house smelled wonderful while it was cooking and they enjoyed it, deciding that they do like borscht. the dollop of sour cream added a lot.
GLOVES! 🙂
A suggestions should have been left as how to handle beets without your fingers turning red from the beets!
My husband and I were just discussing Borcht! He has just learnt about it and im so excited to make it for him!