Meatless Monday: Easy Russian Borscht

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Russian Borscht

Who needs red meat when you’ve got red borscht? Love your heart this Valentine’s Day by cutting out the meat and bringing on the flavor. This holiday-themed soup made from nothing but delicious veggies, fruits, beans and spices is sure to make both your heart and taste buds happy.

Want to send yourself a love letter this Valentine’s Day? The American Heart Association reports that going meatless even just once a week can help you lower your cholesterol and may reduce your risk for cardiovascular diseases. Whip up this lovely bright-red soup and be your heart’s own Valentine!

 

Make sure to check out our other Meatless Monday recipes on BestMedicine: Just search “Meatless” and you can find plant-based recipes for any occasion. Looking for some extra guidance to help kick-start your plant-based diet? Sign up for Renown’s Food for Life program. For details, email Chris Wyatt at cwyatt@renown.org.

To get an assessment on your specific dietary needs, schedule a consultation with one of Renown’s registered dietitians at Health Improvement Programs. Call 775-982-5073.

RELATED:  Meatless Monday: Zesty Pea and Radish Salad

Easy Russian Borscht
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Servings12cups
Cook Time1.5 hours
Cook Time
1.5 hours
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Ingredients
  • 2 medium-sized red beets
  • 2 medium-sized russet potatoes, sliced or cubed into nice-sized bites
  • 1 small yellow onion, finely chopped
  • 1 large carrot. grated
  • 2 tablespoons garlic, minced
  • 1/3 head red cabbage
  • 1 celery stalk, chopped
  • 1 tablespoon apple juice concentrate
  • 15 ounce can of no-salt kidney beans
  • 2 bay leaves
  • 4-6 cups water
  • 4 cups no-salt added vegetable broth
  • 1/4 cup no-salt added ketchup
  • 1/4 cup lemon juice
  • 1/4 cup fresh chopped dill
  • 1 teaspoon ground black pepper
Instructions
  1. Boil beets for about an hour, or until you can easily pierce beets with a fork. Remove beets from water and let cool. Keep the (now) red water boiling.
  2. Add potatoes and bay leaves to red water and boil for 15-20 minutes.
  3. Gently spray nonstick cooking oil onto heated nonstick pan on medium heat. Add onion, garlic and carrots and 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. Enjoy!
Search Recipes by Course or Cuisine!
Ingredients
  • 2 medium-sized red beets
  • 2 medium-sized russet potatoes, sliced or cubed into nice-sized bites
  • 1 small yellow onion, finely chopped
  • 1 large carrot. grated
  • 2 tablespoons garlic, minced
  • 1/3 head red cabbage
  • 1 celery stalk, chopped
  • 1 tablespoon apple juice concentrate
  • 15 ounce can of no-salt kidney beans
  • 2 bay leaves
  • 4-6 cups water
  • 4 cups no-salt added vegetable broth
  • 1/4 cup no-salt added ketchup
  • 1/4 cup lemon juice
  • 1/4 cup fresh chopped dill
  • 1 teaspoon ground black pepper
Instructions
  1. Boil beets for about an hour, or until you can easily pierce beets with a fork. Remove beets from water and let cool. Keep the (now) red water boiling.
  2. Add potatoes and bay leaves to red water and boil for 15-20 minutes.
  3. Gently spray nonstick cooking oil onto heated nonstick pan on medium heat. Add onion, garlic and carrots and 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. Enjoy!

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