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.
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
- Heat the broth mixed with two cups of water
- Add bay leaves, salt/pepper to taste
- When boiling, put potatoes in the pot and reduce heat to medium
- In the meantime heat the oil in a large skillet
- Saute onions until golden
- Add grated carrot and stir fry with onions for a minute
- Add grated beet and fry vegetables for 2-3 minutes, keep stirring
- Stir in tomato paste (or tomato sauce) and stir fry for a minute
- Combine shredded cabbage and all contents of the skillet in the boiling pot with potatoes
- Stir everything, and simmer over low to medium heat in the covered pot for about 50 minutes
- Add parsley, cilantro, and minced garlic to borsht
- Cook for 10 more minutes until vegetables are tender
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