Tangy Vegetarian Borscht

By Jennifer Pirtle

Tangy Vegetarian Borscht
Serves 8
1 large onion, chopped
4 tablespoons olive oil
1 tablespoon caraway seeds
1/2 head cabbage, chopped
3 carrots, peeled and chopped
4 celery stalks, chopped
One bunch beets (3–5), peeled, sliced in half lengthwise, and cut into 1/4-inch half-rounds. (Set aside beet greens; they will be added to soup in late stage of cooking. For this reason, choose beets that have fresh green tops.)
8 cups low-sodium vegetable broth (plain water can be substituted, but add salt to taste)
12-ounce can crushed or diced tomatoes
1/3 cup apple cider vinegar
Salt and fresh ground pepper to taste
Sour cream and/or fresh dill to garnish

1. Heat oil in large, heavy-bottomed pot on medium heat (do not let the oil smoke).
2. Add onion and sauté in oil with caraway seeds until onions begin to soften (approximately 2 minutes).
3. Add cabbage and stir approximately one more minute.
4. Add carrots, celery, beets, broth, and crushed tomatoes and bring slowly to a boil with lid on. Add salt (if using water instead of broth) and pepper to taste.
5. Reduce heat to medium and cook for 20 minutes or until vegetables are still somewhat firm but cooked through.
6. Carefully pour approximately half of soup mixture into blender and blend coarsely, then return to pot.
7. Chop beet greens, add to soup, and bring back to a boil. Add cider vinegar, stir, and adjust seasonings. Let simmer on low-medium heat for at least 10 minutes to let flavors meld.
8. Serve hot in large bowls with a generous dollop of sour cream and a pinch of fresh dill on each. Great with crusty bread and organic butter.

Nutrition information PER serving: Calories 163; Protein 3 g; Carbohydrate 18 g; Total Fat 10.2 g; Saturated fat 2.8 g; Cholesterol 6 mg; Sodium 550 mg; Fiber 4.1 g

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