Low-fat Beet Borscht

Summary

Yield
Servings
Prep time1 hour

Description

Contributed by Allison and Tigran Chatrchyan

Ingredients

1 onion (small, diced)
3clvgarlic (crushed)
5 beets
4 carrots (peeled)
1⁄2 cabbage (small, shredded)
2 potatoes (small)
2 turnips
16ozchicken broth
  water
4 tomatoes (peeled and diced)
  cilantro, parsley, and dill (chopped, to taste)
  salt and pepper (to taste)
  sour cream (for garnish)

Instructions

In food processor, shred veggies one by one and set aside. In large, coated with oil or nonstick spray, saute onion and garlic for about 4 minutes. Add remaining vegetables, then add broth and just enough water to cover vegetables. Next add paper, tomatoes and cabbage. Simmer for awhile until beets and potatoes are tender. Mince fresh herbs and add to pot. Simmer for a few minutes.

Serve with a dollop of sour cream.

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