Russian Borscht Soup
Beets are a great source of potassium, vitamin A, iron, fiber and antioxidants. They are also low in calories!
If you are watching calories skip the optional sour cream garnish
- 2 onions
- 10 ozs Beets
- 4 Tbsps vegetable oil
- 7 cups water (56 ounces)
- ½ tsp peppercorns
- 8 bay leaves
- 2 sprigs rosemary
- cayenne pepper
- 18 ozs potatoes (predominantly waxy)
- 18 ozs Green cabbage
- 8 ozs carrots
- 1 sm can peeled tomatoes
- 2 Tbsps Tomato paste
- 1 Tbsp chopped parsley
- ½ Tbsp finely chopped cilantro
- 3 ozs Sour cream (for the garnish)
Peel onions and finely chop. Peel beet, trim and dice.
Heat oil in a very large pot and fry onions until translucent. Add beets and fry briefly. Add water, peppercorns, rosemary and bay leaves to the pot and season with salt and cayenne pepper. Boil soup once, cover and simmer for 5 minutes over medium heat.
Meanwhile, peel potatoes and carrots, trim and dice. Rinse cabbage, trim and cut into fine strips. Pour tomatoes with juice into a bowl and cut roughly with a knife.
Add potatoes, carrots, cabbage, tomatoes and tomato paste to the pot. Bring to a boil again and cook covered for another 20-30 minutes until potatoes and beets are tender, Stir in herbs and season to taste. Serve borscht in preheated soup bowls and cover each with a dollop of sour cream.