Borscht (Beet Soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tblsp olive oil1 cup diced onion4 stalks of celery diced1 cooking apple cored and diced (I leave the peel on)6 beets-oven roasted or boiled and cooled6 cups of low fat broth (beef or chicken)1 tsp cumin 1 whole bay leaf2 tsp fresh thyme2 tblsp fresh dillsalt and pepper to tastesplash of lemon juice
To save on prep time, I cook the beets the day before. I like to cook the beets while I have the oven on for other things.
Wrap whole beets (do not pierce skins) in foil and place in a 375 degree oven for approximately 1 hour. Cool beets by plunging them in cold water. The skins should just slip off. Shred beets using a grater or food processor.
To make borscht:
Pour 1 tablespoon of olive oil into a large saucepan, add celery, onions and apple. Saute until slightly softened. Stir in cumin and cook until fragrant. Add shredded beets, broth, bay leaf, thyme, dill, season to taste with salt and pepper and lemon juice.
Bring to a boil, reduce heat to a low simmer and cook for 20 minutes until vegetables are soft.
If desired, strain vegetables from soup (save the broth) and puree in a blender or food processor. Stir puree back into soup. I like to puree half of the veggies and leave some coarse veggies in the soup.
For an extra indulgence, serve borscht with a dollop of low fat sour cream to top it off!
Number of Servings: 8
Recipe submitted by SparkPeople user PUDGYTHEBEAVER.
Wrap whole beets (do not pierce skins) in foil and place in a 375 degree oven for approximately 1 hour. Cool beets by plunging them in cold water. The skins should just slip off. Shred beets using a grater or food processor.
To make borscht:
Pour 1 tablespoon of olive oil into a large saucepan, add celery, onions and apple. Saute until slightly softened. Stir in cumin and cook until fragrant. Add shredded beets, broth, bay leaf, thyme, dill, season to taste with salt and pepper and lemon juice.
Bring to a boil, reduce heat to a low simmer and cook for 20 minutes until vegetables are soft.
If desired, strain vegetables from soup (save the broth) and puree in a blender or food processor. Stir puree back into soup. I like to puree half of the veggies and leave some coarse veggies in the soup.
For an extra indulgence, serve borscht with a dollop of low fat sour cream to top it off!
Number of Servings: 8
Recipe submitted by SparkPeople user PUDGYTHEBEAVER.
Nutritional Info Amount Per Serving
- Calories: 96.7
- Total Fat: 3.5 g
- Cholesterol: 7.6 mg
- Sodium: 1,524.5 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.1 g
- Protein: 3.1 g
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