I love borsht and cook it at least once a week. It is a light, gluten-free soup which is perfect for those on a weight loss diet. Due to potato and beets content, borsht is not suitable for ketogenic or low-carb diets.
I used to make borsht in a more complicated way but then I met lady from Ukraine at the cultural fair in Canada. She was selling Ukranian cuisine and her borsht was too good. She shared with me her borsht perfecting tricks, namely, in which order it is best to add the veggies. I tried what she suggested and it turned out really great. So here is the recipe.
Enjoy!
Easy Meatless Borsht
Recipe Type: weightloss
Cuisine: Eastern European
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 pack of chicken or beef broth
- 2 cups of water
- salt and pepper to taste
- 3 bay leaves (optional but highly recommended)
- 2 potatoes, peeled, washed and cut into small cubes
- 3 Tbsp cooking oil, i.e. grapeseed oil
- 1 medium onion, chopped
- 1/3 head of cabbage, thinly shredded
- 1 medium carrot, peeled and grated
- 1 medium beet, peeled and grated
- 1 Tbsp tomato paste (or 2 Tbps tomato sauce for pasta)
- 3 cloves garlic, minced
- lemon juice from 1/2 lemon (remove the seeds)
- fresh herbs to garnish (optional: parsley, dill)
Instructions
- In a medium-sized soup pot heat broth mixed with water over high heat
- Alternatively, make your own beef or chicken broth (1.5 L or 6 cups)
- Let broth boil
- Add bay leaves, salt/pepper to taste
- Add potatoes in the pot and reduce heat to medium, let it simmer
- In the meantime heat the oil in a large skillet
- Saute onions until golden
- Add grated carrot with grated beets to the skillet and stir fry with onions for 2-3 minutes
- Stir in tomato paste (or tomato sauce) and stir fry for a minute
- Cover the skillet, reduce heat, and let it cook 2 minutes.
- Add minced garlic to the skillet, stir well and keep covered for 1 minute.
- Combine shredded cabbage and all contents of the skillet in the soup pot with potatoes
- Stir everything, and simmer over low to medium heat in the covered pot for about 30 minutes until all vegetables are tender.
- Pour lemon juice in the soup to make it a little bit sour.
- Serve with a dollop of sour cream or real mayo if desired.
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