Ukrainian – Borscht (Beet Soup)

From: CCNM’s Simply Healthy Cookbook, 2002

2 cups beets with tops

2 cups cabbage, shredded

9 cups water

1 medium onion, chopped

½ cup carrots, julienne

½ cup cooked beans e.g. kidney, chick peas

1 medium potato, cut into small cubes

2 Tbsp. fresh lemon juice

1 ½ tsp. salt

½ cup sour cream or substitute (optional)

1 tsp. dill

1 tsp. fresh parsley, chopped fine

Wash beets and leaves. Peel and slice beets. In large pot, cover beet, beet leaves, beans, carrots and dill weed with water and bring to a boil. Reduce heat and simmer covered for 30 minutes to an hour. Add the rest of the vegetables, lemon juice and salt. Cook for 30 minutes longer or until beets are tender. Place 1 Tbsp. of sour cream on each serving.

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