10 Minute Borscht Recipe

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Ingredients

Cost per recipe $3.87 view details
  • 1/2 x onion peeled
  • 2 tsp veg. oil
  • 1 x red beet - (5 to 6 ounce) peeled, quartered
  • 1/4 x cabbage head - (abt 8 ounce) rinsed
  • 3 c. beef broth
  • Salt to taste
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. lowfat sour cream or possibly plain yogurt
  • Coarsely-minced fennel leaves or possibly chives (optional)

Directions

  1. Shred the onion in a food processor fitted with the shredding disk. Do not clean the bowl and blade till all vegetables have been processed. Transfer the onion to a large micro-safe bowl; toss with the oil. Cover loosely and microwave at medium-high for 2 min.
  2. Shred the beet in the processor. Add in to the onion and microwave at medium-high for 3 min.
  3. Cut the cabbage into chunks and shred in the processor. Add in to the onion/beet, along with the broth. Microwave, loosely covered, on high for 3 min. Test the soup - the vegetables should be cooked through but not mushy. If needed, microwave up to 2 min longer in 30-second increments. Taste for salt. Amount needed depends on saltiness of the broth. Stir in the vinegar.
  4. Ladle into bowls and top each with a dollop of lowfat sour cream or possibly yogurt. If you wish, garnish with coarsely minced fresh fennel fronds or possibly chives.
  5. This recipe yields 6 servings.
  6. Comments : Any leftover borscht is excellent served cool the next day.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1067g
Calories 302  
Calories from Fat 159 53%
Total Fat 18.01g 23%
Saturated Fat 5.7g 23%
Trans Fat 0.23g  
Cholesterol 19mg 6%
Sodium 2457mg 102%
Potassium 1017mg 29%
Total Carbs 24.46g 7%
Dietary Fiber 6.9g 23%
Sugars 15.28g 10%
Protein 12.79g 20%
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