Borscht is a soup that is popular in many European countries. The main ingredient in borscht is typically beet root, which gives it a strong red color. This vegetable side soup recipe is low in calories and easy to make. Adjust the amount of sugar added depending on the sweetness of the beets. Serve this soup topped with finely shredded green cabbage for a traditional flair.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
3 pounds beets, tops removed
3 medium onions, halved lengthwise (about 1 pound)
1 teaspoon salt
10 cups water
1/4 cup sugar
1/4 cup lemon juice
1-1/2 cup finely shredded green cabbage
directions
Cut off all but 1 inch of beet stems and roots; wash. Do not peel.
In a 6 to 8 quart Dutch oven combine beets, onions, and salt. Add water. Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Cool slightly. Slip skins off beets; discard. Cut beets into large pieces.
Stir in sugar and lemon juice. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cover and chill, if desired.
To serve, ladle soup into bowls, using one onion half per serving. Sprinkle cabbage over soup. Makes 8 side-dish servings.
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