Beet and cabbage borscht

Recipe Information

Ingredients

• 1 1/2 cups potatoes, sliced

• 1 cup beets, sliced

• 4 cups vegetable stock or water

• 2 tablespoons butter

• 1 1/2 cups onions, chopped

• 2 teaspoons salt

• 1 celery stalk, chopped

• 1 large carrot, sliced

• 3 cups red cabbage, coarsely chopped

• 1/4 teaspoon dill

• 1/4 teaspoon apple cider vinegar

• 1 tablespoon honey

• 1 cup tomato puree

• Black pepper to taste

• Sour cream, for topping

Directions

• In a medium saucepan, heat the potatoes, beets, and vegetable stock (or water) on high heat; boil until tender and then strain the potatoes and beets from the pan while reserving the stock for later.

• In a large skillet, sauté the chopped onions in melted butter on medium heat until the onions are soft. Then add in the celery, carrots, cabbage, and the reserved stock; mix and cook, covered, for 10 minutes or until the vegetables are tender.

• Add the cooked potatoes and beets to the mixture in the skillet as well as the cider vinegar, honey, and tomato puree. Top with sour cream and extra dill weed as desired.

Nutrition (per serving)

• Calories: 128 cal

• Total fat: 5g

• Saturated fat: 3g

• Monounsaturated fat: 2g

• Cholesterol: 11mg

• Sodium: 908mg

• Potassium: 558mg

• Carbohydrate: 20g

• Fiber: 4g

• Protein: 3g