Name: Beet and Bean Borscht
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
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

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

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

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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

Find it online: https://ontariobeans.on.ca/recipe/beet-and-bean-borscht/