Paleo’s Choice: Beet and Cabbage Borscht

By December 10, 2010Uncategorized


3 tablespoons olive oil

3/4 pound russet potatoes, peeled, chopped

2 1/2 cups chopped green cabbage (about 1/4 of small head)

1 large onion, chopped

8 cups (or more) canned vegetable broth

6 2-inch-diameter beets, peeled, chopped

1 cup drained canned chopped tomatoes

1 tablespoon fresh lemon juice

Low-fat sour cream

Chopped fresh parsley

Lemon wedges

Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.

Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

Bon Appetit

March, 1998


Author Terra

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