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Sunday Supper: Healthy & Hearty Borscht

29 Jan

Low Sodium Borscht

Borscht is a traditional Ukranian soup/stew and makes a great hearty winter meal.  My father is part Ukranian and would have my mom make this for us a few times every winter and always on Valentine’s Day (because of the soup’s deep red color).  My mother used a recipe from the Joy of Cooking that I adapted to include meat and make the borscht more of a soup-consistency.  The main ingredients are beets and cabbage, two of the NY Times 11 Best Foods You Aren’t Eating, so while this is another recipe that doesn’t necessarily photograph well, it is an easy, savory winter meal that is also very healthy.  And delicious!

Healthy & Hearty Borscht
Adapted from The Joy of Cooking (75th Anniversary Edition)
Serves 4

Ingredients
1 tbsp. butter
2 cups very finely chopped beets (I used pre-packaged peeled beets so I didn’t have to worry about roasting/peeling beets)
1/2 cup very finely chopped carrots
1 cup very finely chopped yellow onion
1 pound beef chuck, 1/2″ cubes (optional)
Flour (optional)
2 tbsp. vegetable oil
2 cups beef stock (low sodium) (Note: For a vegetarian option, use vegetable stock)
1 cup water
1 cup very finely shredded green cabbage
1 tbsp. red wine vinegar
Salt & pepper, to taste
Sour cream (or 0% Greek yogurt), for a garnish
Dill, for a garnish (optional)

Directions
1. Chop the beets, carrots, onion and cabbage in advance.  Set aside.
2. Lightly dredge the cubes of meat in a bowl of flour.
3. Heat vegetable oil over medium-high heat in a saute pan.  Add meat and cook until lightly browned.
4. Heat butter in soup pot over medium-low heat.  Once melted, add beets, carrots and onions.  Stirring continuously, cook until softened.  About 8 minutes.
5. Add beef stock, water, cabbage, red wine vinegar and meat to pot.  Bring to a bubbling simmer.  Once simmering, lower heat, partially cover soup with lid, and continue to simmer for 30 minutes.
6. Serve hot.  Garnish each serving with a dollop of sour cream (or 0% Greek yogurt) and dill.

Note: This soup also tastes great cold.  I like it even better reheated as leftovers the next day though because the flavor intensifies and the broth thickens.

Low Sodium Borscht

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