GardenCuisine: Wonderful Russian Borscht

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* Exported from MasterCook *

 

Wonderful Russian Borscht

 

Recipe By : GardenCuisine by Paul Wenner, page 295

Serving Size : 10 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 beets -- peeled and diced

1 medium onion -- chopped

2 medium red potatoes -- scrubbed

and cut in 1/2-inch cubes

2 carrots -- sliced or diced

2 stalks celery -- sliced

2 cups finely shredded green cabbage

15 ounces canned Swanson's Vegetable Broth

1 teaspoon dill weed

1/2 teaspoon caraway seeds

1/2 teaspoon black pepper

3/4 teaspoon salt

1 tablespoon olive oil

2 tablespoons whole-wheat pastry flour

2 cups milk

(almond or soy or rice or nonfat dairy)

Healthful Homemade Sour Cream

(see separate recipe)

 

A borscht is a borscht of course, of course, but this is my favorite

borscht, of course.

 

Combine the beets, onion, potatoes, carrots, celery, cabbage, and vegetable

broth in a large pot and bring to a simmer. Cover and cook until the beets

and potatoes are tender, about 15 minutes.

 

Transfer 3 cups of the soup to a blender and add the dill, caraway, black

pepper, and salt. Blend until completely smooth and return to the pot.

 

Combine the oil and flour in a small saucepan and whisk smooth (it will be

very thick). Heat, stirring constantly for 2 minutes, then whisk in the

milk and continue heating until the mixture is smooth and slightly

thickened. Add to the soup and stir to mix. Heat gently without boiling

until the soup is steamy.

 

Ladle into bowls and top with Healthful Homemade Sour Cream if desired.

 

PER SERVING • 99 CALORIES (20 % FROM FAT) • 2 G FAT • 2 G PROTEIN • 18 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 381 MG SODIUM • 3 G FIBER

 

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