White Borscht

This soup tastes best made ahead then slowly reheated before serving.

Prep time: 1 hour, 20 minutes Serves: 9 (1 cup / 250 ml/serving)

Ingredients

  • 1 medium onion, chopped
  • 2 cups / 500 ml shredded cabbage
  • 2 tbsp / 30 ml unsalted butter
  • 1 tomato, diced
  • 1 medium potato, peeled, diced
  • 1 celery stalk, thinly sliced
  • 1/4 cup / 60 ml chopped celery leaves
  • 3 cloves garlic, minced
  • 1 – 19 oz / 540 ml can no-salt-added white navy beans, drained
  • 4 cups / 1 L no-salt-added vegetable broth
  • 2 cups / 500 ml water
  • 1/4 cup / 60 ml chopped fresh dill
  • 1 bay leaf
  • 1/2 cup / 125 ml 5% fat sour cream
  • 4 tsp / 20 ml all purpose flour
  • 2 tbsp / 25 ml creamy dill mustard
  • to taste salt and black pepper
    fresh dill for garnish

Instructions

  1. In Dutch oven or soup pot over medium to medium low heat, sauté onion and cabbage in butter for 5 minutes or until soft.
  2. Add tomato, potato, celery, celery leaves and garlic, stir and cook 8 minutes until tomato can be easily broken down with a wooden spoon. Add beans, broth, water, dill and bay leaf and bring to a boil.
  3. Cover, reduce heat. Simmer 45 minutes until all vegetables are tender.
  4. Blend fl our with sour cream, add a few spoonfuls of soup stock, stir and slowly add mixture back to soup, stirring constantly. Bring back to a gentle simmer and cook 2-3 minutes. Add mustard and stir.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh chopped dill before serving.

Per serving (287.65 g): 148.92 Calories, 5.62 g protein, 21.04 g carbohydrate, 5.59 g fibre, 4.37 g sugar, 5.17 g fat, 2.85 g saturated fat, 0.16 g trans fat, 14.67 mg cholesterol, 167.64 mg sodium

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