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Borsht

December 19, 2014 By Jane Leave a Comment

borsht1borsht2

For any season of the year, summer or chilling winter, borsht is a great ‘diet’ soup choice. Meat free recipe using non-vegetarian broth is described below. Serve with a spoon of low fat sour cream.

Print
Borsht
 
Ingredients
  • 2 Tbsp cooking oil, i.e. grapeseed oil
  • 1 medium onion, chopped
  • 2 potatoes, cut into small cubes
  • ⅓ head of medium cabbage, shredded
  • 1 medium carrot, grated
  • 1 medium beet, grated
  • 1 Tbsp tomato paste (or 2 Tbps tomato sauce for pasta)
  • 1 pack of chicken or beef broth
  • 2 cups of water
  • salt and pepper to taste
  • 3 bay leaves
  • 3 cloves garlic, minced
  • ½ bunch fresh cilantro (optional)
  • ½ bunch fresh parsley (optional)
  • 3-4 scallions (optional)
Instructions
  1. Heat the broth mixed with two cups of water
  2. Add bay leaves, salt/pepper to taste
  3. When boiling, put potatoes in the pot and reduce heat to medium
  4. In the meantime heat the oil in a large skillet
  5. Saute onions until golden
  6. Add grated carrot and stir fry with onions for a minute
  7. Add grated beet and fry vegetables for 2-3 minutes, keep stirring
  8. Stir in tomato paste (or tomato sauce) and stir fry for a minute
  9. Combine shredded cabbage and all contents of the skillet in the boiling pot with potatoes
  10. Stir everything, and simmer over low to medium heat in the covered pot for about 50 minutes
  11. Add parsley, cilantro, and minced garlic to borsht
  12. Cook for 10 more minutes until vegetables are tender
3.2.2885

 

Filed Under: Eastern European, global diet, Soup

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