Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2013
Ingredients
Method
In large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes.Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.
Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes. Stir in vinegar; discard bay leaves. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 398 mg
- Sugars 7 g
- Protein 2 g
- Calories 85.0
- Total fat 3 g
- Potassium 425 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 15 g
%RDI
- Iron 8.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 14.0
- Vitamin C 23.0
