Borscht

Source: Adapted from Natasha’s Kitchen online 

Ingredients

Number of Servings: 10

• FEATURED: 3 medium beets, peeled and chopped 

• 4 Tbsp olive oil, divided 

• 8 C low sodium vegetable broth 

• 3 medium Yukon gold potatoes, peeled and cut into bite sized cubes 

• 2 carrots, peeled and thinly sliced 

• 2 celery ribs, finely chopped 

• 1 small red bell pepper, finely chopped 

• 1 medium onion, finely chopped 

• 4 Tbsp ketchup 

• 1 can white cannellini beans, don’t drain or rinse 

• 2 bay leaves 

• 3 Tbsp white vinegar 

• 1 tsp sea salt 

• ¼ tsp black pepper 

• 1 large garlic clove, finely chopped 

• 3 Tbsp chopped dill 

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Directions: 

Prep Time: 30 min

Cook Time: 40 min

Total Time: 70 min 

1. Peel, chop, and slice all vegetables (keep potatoes in cold water after chopping to prevent browning, drain when ready to use) 

2. In a large saucepan over medium high heat add 2 Tbsp olive oil. Add beets and sauté until soft, about 10-14 minutes, stirring occasionally.  

3. Add vegetable broth, 2 cups of water, potatoes, and carrots into the saucepan and cook until tender, about 10-15minutes. 

4. In another pan over medium high heat, add the rest of the olive oil, chopped onion, celery, and bell pepper. Sauté and stir occasionally until soft and lightly golden, about 8 minutes. 

5. Add ketchup to the onion, celery, bell pepper mixture, stirring constantly for about 30 seconds, then add into the other saucepan with the potatoes and carrots. 

6. Once carrots and potatoes are cooked thoroughly, add beans, bay leaves, white vinegar, salt, pepper, garlic, and dill. Simmer for an additional 2-3 minutes. 

7. Remove bay leaves, serve, and enjoy!

Try something new and add 1 or more of these! 

• Add 1 pound fully cooked beef (sirloin, stew meat, or whatever kind of beef you like) at step 6 

• Add a dollop sour cream after serving. 

• Add 1 hard boiled egg, cut in half, after serving. 

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Nutritional Information

(Per Serving)

*DV = Daily Value 

Calories – 159kCal – 8% DV   

Total Fat – 6g – 9% DV 

Saturated Fat – 1g  

Trans Fat – 0g

Sodium – 432mg – 18% DV

Protein – 5g – 10% DV 

Cholesterol – 0mg – 0% DV

Total Carbohydrates – 24g – 8% DV

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