Beet & Cabbage Borscht with Sour Cream (Serves 4)
This is one of the easiest and healthiest borscht recipes I’ve found, adapted from Everyday Cooking by Dr. Dean Ornish (Harper Collins, 1996). Ornish’s work remains controversial, with some critics arguing he adapted Nathan Pritikin’s health program for his book, Dr. Dean Ornish’s Program for Reversing Heart Disease (Random House, 1990).
Ingredients
• 2 cups thinly sliced green cabbage
• ½ cup diced leeks (white part only)
• ½ cup diced onions
• ½ cup diced carrots
• ½ cup diced celery
• 2 cups vegetable broth (homemade or store-bought)
• 2 (15 oz) cans julienne beets (or 3 cups fresh cooked beets, cut into matchsticks)
• 2 tbsp tomato paste
• ¼ tsp caraway seeds
• 2 tsp red wine vinegar
• Salt & pepper (omit salt if using store-bought broth)
• ¼ cup nonfat sour cream
• 1½ tsp minced fresh chives or dill
Instructions
• In a large stockpot, combine cabbage, leeks, onions, carrots, and celery with ¼ cup vegetable broth. Simmer until soft (about 5 minutes).
• Add beets with liquid, remaining vegetable broth, tomato paste, and caraway seeds. Cover and simmer for 10 minutes.
• Stir in vinegar and season to taste with salt and pepper.
• Remove from heat and whisk in sour cream and fresh chives.
• Serve warm in bowls and enjoy!
Nutritional Information (per serving):
• Calories: 79
• Fat: 3.9g
• Saturated Fat: 0g
• Cholesterol: 6mg
• Sodium: 454mg
• Carbohydrates: 7.7g
• Fiber: 1.9g
• Sugars: 3.6g
• Protein: 4.0g
