DINNER
Easy Russian Borscht( Beet Soup)
Serving: 12, 1-cup servings Total cook time: 1.5 hours
INGREDIENTS 2 medium red beets
2 medium russet potatoes, in bite-sized cubes
1 small yellow onion, finely chopped 1 large carrot, grated 2 tbsp garlic, minced 1 / 3 head red cabbage 1 celery stalk, chopped 1 tbsp apple juice concentrate
15-oz. can of no-salt kidney beans 2 bay leaves 4-6 cups of water 4 cups no-salt-added vegetable broth ¼ cup no-salt-added ketchup ¼ cup lemon juice ¼ cup fresh chopped dill 1 tsp ground black pepper Fat-free sour cream, optional
PREPARATION
1. Boil beets for about an hour, or until easily pierced with a fork. Remove beets from water and cool. Keep the( now) red water boiling.
2. Add potatoes and bay leaves to red water and boil for 15-20 min.
3. Spray nonstick oil onto heated nonstick pan on medium heat. Add onion, garlic and carrots. Cook until just lightly browned, about 5 min. Add ketchup and stir to incorporate.
4. Add cabbage, celery, carrot / onion mixture, lemon juice, chopped dill, apple juice concentrate, kidney beans with juice, pepper and vegetable stock to pot.
5. Peel and slice beets and add to soup pot. Cook with ingredients for another 5-10 min. 6. Serve with small spoonful of fat-free sour cream, if desired.
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