Beet and Bean Borscht
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 litres (24 Servings) 1x
Ingredients
Scale
- 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