Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

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