BORSCHT

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  2 large or 300g

• Garlic

  Raw

  2 cloves, minced or 6g

• Marjoram

  Spices, dried

  1 tsp or 0.6g

• Celery

  Raw

  2 stalk, medium or 80g

• Parsnips

  Raw

  200g

• Carrots

  Cooked, boiled, drained, with salt

  1 carrot or 46g

• Leeks

  (bulb and lower leaf-portion), cooked, boiled, drained, with salt

  1 leek or 124g

• Cabbage

  Savoy, raw

  50g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Beets

  Cooked, boiled. drained, with salt

  2 beets or 100g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Red wine vinegar

  200g

• Sour cream

  Reduced fat

  ½ cup or 115g

Directions

1. Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram. Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.