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(6 votes, average: 4.17 out of 5)
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Servings: 4
Prep time: 20
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
- 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 in ½ cup increments to thin soup. Add lemon juice; season with salt and pepper.
- 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.
