Beet And Cabbage Borscht With Sour Cream

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* Exported from MasterCook *

 

Beet And Cabbage Borscht With Sour Cream

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 251

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups thinly sliced green cabbage

1/2 cup diced leeks -- white part only

1/2 cup diced carrots

1/2 cup diced onion

1/2 cup diced celery

2 cups Vegetable Broth

(see separate recipe or store-bought)

30 ounces canned julienne beets

(2 15-ounce cans)

OR 3 cups cooked fresh beets -- in matchsticks

2 tablespoons tomato paste

1/4 teaspoon caraway seed

2 teaspoons red wine vinegar

Salt and pepper

1/4 cup nonfat sour cream

1 1/2 teaspoons minced fresh chives or dill

 

SERVES 4

 

Canned beets make quick work of this satisfying soup, but of course you can

cook and slice your own fresh beets. They should be in matchsticklike pieces.

 

Put cabbage, leeks, carrots, onions, and celery in a large pot with 1/4 cup

vegetable broth. Bring to a simmer and simmer until vegetables are

softened, about 5 minutes. Stir in shredded beets with their liquid,

remaining 1 3/4 cups vegetable broth, tomato paste, and caraway. Simmer,

covered, for 10 minutes. Stir in vinegar. Season to taste with salt and

pepper. Remove from heat and whisk in sour cream and chives. Serve in

warm bowls.

 

TIP: It's not always easy to season a dish so it pleases all the palates

at the table. So diners can season their food to taste, set your table

with a pepper mill and a bowl of lemon and/or lime wedges. You may want to

add a pretty glass cruet or two of vinegar, perhaps a wine or herb vinegar

and a balsamic vinegar. These table accessories can make even a simple

meal look appetizing.

 

Serving size: 1 1/2 cups Calories: 87 Fat: 0.4 g Cholesterol: 0 mg

Carbohydrate: 40.0 g Protein: 4,1 g Sodium: 117.0 mg (with no salt added)

 

 

 

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