Susan’s grandfather managed a beet ranch in Russia before immigrating to the United States, so it’s in her genes to love beets, hot or cold. This soup can be served both ways. Like most soups, this one tastes even better if you let it simmer longer and give the flavors time to combine before serving. Borscht keeps for several days in the refrigerator and freezes well for up to two weeks.
Targeted Side Effects: Constipation, fatigue, anemia
A good source of vitamins A and C
Calories: 160; Total Fat: 8 g; Saturated Fat: 3 g; Total Carbohydrates: 21 g; Fiber: 3 g; Protein: 4 g
4 cups vegetable or beef broth
1 (14.5-ounce) can stewed tomatoes with juice
1½ cups thinly sliced or shredded napa or savoy cabbage
¾ cup thinly sliced carrots
¾ cup sliced onions
2 teaspoons kosher salt
⅛ teaspoon pepper
1 teaspoon agave syrup
2 large russet potatoes with skin on, cut into quarters
8 ounces lean beef (such as stewing beef)
1½ cups peeled raw beets cut into matchsticks
2 teaspoons lemon juice
2 teaspoons dried dill weed, more to taste
Optional: Nondairy sour cream
1. In a large soup pot, bring broth, stewed tomatoes, cabbage, carrots, onions, salt, and pepper to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
2. Stir in agave, potatoes, beef, beets, and dill. Cover and cook over medium heat for 20 minutes. Add lemon juice.
3. When potatoes are cooked, (a fork goes in easily) remove from pot and set aside.
4. Serve warm or cold in soup bowls with a potato chunk on top and a dollop of sour cream, if desired.
Health Tip 101: One serving of cabbage contains 61% RDA of vitamin C. It also contains vitamins B5, B6, B1, and K as well as the phytonutrient indole-3-carbinol, shown to help reduce hot flashes.
Borscht