Save the beet tops for a quick side dish: just sauté them with garlic and olive oil, sprinkle with lemon, salt and pepper, and serve.

Ingredients

  • 3 tablespoons olive oil
  • ¾ lbs. russet potatoes, peeled, chopped
  • 2 ½ cups chopped green cabbage (about 1/4 of small head)
  • 1 large onion, chopped
  • 8 cups (or more) canned vegetable broth
  • 6 2-inch-diameter beets, peeled, chopped
  • 1 cup drained canned chopped tomatoes
  • 1 tablespoon fresh lemon juice
  • Low-fat sour cream
  • Chopped fresh parsley
  • Lemon wedges

Directions

Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.

Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

Categories
Low Fat, Low Saturated Fat, Soups, Vegetarian
MacGourmet downloadBeet and Cabbage Borscht. To import, drag image to your MacGourmet recipe box.

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