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(6 votes, average: 4.17 out of 5)
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This classic vegetarian borscht is high in fiber, crucial for maintaining regular digestion during treatment. Plus, canned tomatoes bring the benefits of lycopene, a potent antioxidant. A dollop of low-fat sour cream or Greek yogurt adds a pleasing creaminess and a boost of calcium. See article here.
Preparation
1. 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.
2. Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth in ½ cup increments to thin soup. Add lemon juice; season with salt and pepper.
3. Ladle soup into bowls and serve topped with toppings of your choice, like dollops of sour cream or yogurt, cucumbers, green onions, parsley or cilantro.
Ingredients:
- 3 tablespoons olive oil
- ¾ pound russet potatoes, peeled, cut into ½-inch dice
- 2½ cups chopped green cabbage (about ¼ of small head)
- 1 large onion, chopped
- 8 cups (or more) vegetable broth
- 6 small beets, peeled, cut into ½-inch dice
- 1 cup canned chopped tomatoes, drained
- Juice from 1 lemon
- Low-fat sour cream or Greek yogurt, for garnish (optional)
- Chopped fresh parsley, for garnish
- Lemon wedges, for garnish
Nutritional Information
Calories
241 cals
Fat
11 g
Saturated Fat
2 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
8 g
Carbohydrates
35 g
Sugar
12 g
Fiber
7 g
Protein
5 g
Sodium
227 mg
*per serving
Ann's Tips and Tricks
If you are having oral problems such as cankers or post radiation dryness, this delicious soup can be pureed for easier swallowing by whizzing a couple of cupfuls in a blender. Let the soup cool somewhat before eating. Swirl in some whole milk Greek yogurt for extra smoothness.
