Vegetarian Mains
Beet and Bean Borscht
Adapted from: Pulse Canada
Prep Time: 30 min, Cooking Time: 1 hour, 15 min
Makes: 6 Litres
This is a classic Fall-Winter soup – hearty, warm and satisfying!
Ingredients
3 TBSP vegetable or olive oil
1 large onion, chopped
1 garlic clove, minced
2 carrots, diced
3 celery stalks, diced
3 cups green cabbage, shredded
3 cups beets, peeled and chopped
10 cups lower sodium (or homemade) vegetable stock
1 - 19oz can navy or white kidney beans
1/2 cup tomato juice
2 TBSP lemon juice
1 tsp pepper
1 bunch fresh dill sprigs (for garnish)
sour cream (for garnish)
Preparation
- Wash and chop, mince, dice and shred the vegetables.
- In a large, heavy-bottomed pot, heat the oil over low-medium heat.
- Add the onion and cook until just turning translucent.
- Add the carrot, celery, cabbage, and garlic. Turn up the heat to medium-high and cook for 3 minutes.
- Add the beets and stock and cook for 1 hour or until the beets are slightly tender. Stir often (making sure that nothing is sticking to the bottom of the pot) and cover when not stirring.
- Add beans, tomato juice, and lemon juice. Cook just until the beans are heated.
- Serve, topping with fresh dill and sour cream.
- ENJOY!
Note: a Cuisinart (or other food processor) makes shredding the cabbage fast work.
Added on October 9, 2011 at 7:14 am
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