Beet Green Borscht Recipe
Overview:
Beet Green Borscht is a delightful, hearty soup packed with vibrant flavors and wholesome ingredients. This recipe serves a crowd, making it perfect for gatherings or meal prep for the week. It’s not only delicious but also low in protein and cholesterol, making it a healthy option for all. With a prep time of just 15 minutes and a total cook time of 1 hour and 15 minutes, you can have this nutritious soup ready to enjoy in no time!
Ingredients:
- 1/2 cup margarine
- 2 tbsp butter
- 19 onions, chopped
- 16 oz canned tomatoes, mashed
- 1 cup water
- 5 tsp salt
- 3 potatoes, quartered
- 1 carrot, chopped
- 1 red beet, chopped
- 4 cups half-and-half cream
- 4 beets, young, trimmed and scrubbed
- 3 potatoes, cubed
- 1 bunch fresh spinach, chopped
- 1 green pepper, diced
- 1 red pepper, diced
- 2 green beans, chopped
- 1 celery stalk, chopped
- 1 cup cauliflower florets
- 1/2 cup green onion, chopped
- 1/2 cup fresh dill weed
- 1 tbsp dried dill weed
- 1 lemon, juiced
Instructions:
| Step | Description |
|---|---|
| 1 | In a large frying pan, melt 1/4 cup of margarine or butter. |
| 2 | Add chopped onions and sauté for 5 minutes without browning. |
| 3 | Add mashed tomatoes, including liquid, and simmer until reduced by half (approximately 20 minutes), then set aside. |
| 4 | In a large cooking pot, bring 16 cups of water to a boil. |
| 5 | Add salt, quartered potatoes, chopped carrots, and chopped beet, and cook until tender (about 15 minutes). |
| 6 | Once the potatoes are tender, transfer them to a bowl and mash. |
| 7 | Mix in the remaining 1/4 cup of margarine or butter and half-and-half cream until well combined, then set aside. |
| 8 | Trim the tails of the young beets, scrub them, then cut into small pieces and add them to the soup pot. |
| 9 | Chop beet greens into medium-sized pieces and add them to the soup pot. |
| 10 | Add cubed potatoes, chopped spinach, diced green and red peppers, chopped green beans, chopped celery, and cauliflower florets to the pot, and cook until vegetables are just tender (about 20 minutes). |
| 11 | Stir in the mashed potato mixture, tomato/onion mixture, green onions, and fresh dill weed. Bring to a boil. |
| 12 | Remove from heat and add lemon juice, stirring well. |
| 13 | Adjust spices to taste. |
| 14 | Cover and let sit for 15 minutes before serving. |
| 15 | Refrigerate any unused portion of the soup for later enjoyment. |
Nutritional Information (per serving):
- Calories: 171.3
- Fat: 6.3g
- Saturated Fat: 1.7g
- Cholesterol: 4.5mg
- Sodium: 526.4mg
- Carbohydrates: 26.6g
- Fiber: 4.5g
- Sugar: 6.3g
- Protein: 4.1g
Tips:
- Feel free to adjust the vegetables according to your preferences or what you have on hand.
- For a creamier texture, blend a portion of the soup before adding the mashed potato mixture.
- Serve with a dollop of sour cream and a sprinkle of fresh dill on top for extra flavor.
- This soup tastes even better the next day as the flavors meld together, so don’t hesitate to make it ahead of time.
