Beet and Cabbage Borscht
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- lemon wedges
- chopped fresh parsley
- 1 large onion, chopped
- Carbohydrate 42 g(14%)
- Fat 11 g(16%)
- Fiber 8 g(31%)
- Protein 6 g(11%)
- Saturated Fat 2 g(8%)
- Sodium 2064 mg(86%)
- Calories 273
Preparation 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. 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. Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
Preparation 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. 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. Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
