November 24, 2015
A combination of beets and vegetable soup that can be served warm or cold. Borscht can be enjoyed with a tablespoon of sour cream or crème fraîche. For a lower calorie substitution, replace regular sour cream and crème fraîche with a reduced fat version.
1In large pot, sauté onion with olive oil over medium heat for 2 minutes or until tender.
2Add garlic, tomato, carrots, beets, cabbage, and potato. Continue to sauté the ingredient for additional 1 minute.
3Pour stock and water into the pot. Bring to boil.
4Lower the heat, add diced tomato, dill, lemon juice, and cover the pot with a lid. Simmer for 20 minutes or until all vegetables are tender and soft.
5Season with salt and pepper to taste.