Beet and Cabbage Borscht

Name: Beet and Cabbage Borscht
Yield: Makes 4 servings
Ingredients: 3 tablespoons olive oil; 3/4 pound russet potatoes, peeled, chopped; 2 1/2 cups chopped green cabbage (about 1/4 of small head); 1 large onion, chopped; 8 cups (or more) canned vegetable broth; 6 2-inch-diameter beets, peeled, chopped; 1 cup drained canned chopped tomatoes; 1 tablespoon fresh lemon juice; Low-fat sour cream; Chopped fresh parsley; Lemon wedges

August 20, 2004

Save the beet tops for a quick side dish: just sauté them with garlic and olive oil, sprinkle with lemon, salt and pepper, and serve.

Recipe information

Yield
Makes 4 servings

Ingredients

tablespoons olive oil

/4 pound russet potatoes, peeled, chopped

1/2 cups chopped green cabbage (about 1/4 of small head)

large onion, chopped

cups (or more) canned vegetable broth

2-inch-diameter beets, peeled, chopped

cup drained canned chopped tomatoes

tablespoon fresh lemon juice

Low-fat sour cream

Chopped fresh parsley

Lemon wedges

Need to make a substitution?

Preparation

Step 1
Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Step 2
Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
Step 3
Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes