Beet and Bean Borscht

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Beet and Bean Borscht

Beet and Bean Borscht

  • Author: Pulse Canada
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 litres (24 Servings) 1x

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Ingredients

  • 3 tbsp canola oil (45 mL)
  • 1 large onion, chopped
  • 1 garlic cloves, finely chopped
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 cups green cabbage, shredded (750 mL)
  • 3 cups beets, peeled and chopped (750 mL)
  • 10 cups reduced sodium vegetable or beef stock (2.5 L)
  • 1 (19 oz) can navy or white kidney beans, rinsed and drained (540 mL)
  • 1/2 cup tomato juice (125 mL)
  • 2 tbsp lemon juice (30 mL)
  • 1 tsp pepper (5 mL)
  • 1 bunch parsley, chopped, or 10 dill sprigs, chopped

Instructions

Sauté onion and garlic in 1 tbsp (15 mL) of oil until golden and soft. Set aside.

In a big soup pot, sauté carrots, celery and cabbage in remaining oil (30 mL) for about 3 minutes. Add beets and stock and cook about 1 hour or until beets are slightly tender.

Add onions and garlic, beans, tomato juice, lemon juice, pepper and parsley or dill. Bring to a boil and serve!


Nutrition

  • Serving Size: 1 cup (250 mL)
  • Calories: 60
  • Sodium: 357 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 0 mg