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Ingredients
- 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
- 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.
- Shred the beet in the processor. Add in to the onion and microwave at medium-high for 3 min.
- 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.
- 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.
- This recipe yields 6 servings.
- 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% |
