Borscht

Makes 8 servings (1 1/2 cup per serving)

Ingredients

  • 1 Tbsp. canola oil 
  • 1 cup onion, fine chopped 
  • 1 cup carrots, diced 
  • 1 cup celery, diced 
  • 1 ½ cup cabbage, shredded 
  • 1 ½ cup beets, peeled and shredded 
  • 1 cup potato, diced 
  • 2 garlic cloves, minced 
  • 1 tsp. salt 
  • 1 tsp. pepper 
  • 1 bay leaf 
  • 1 can tomato paste 
  • 9 cups of low sodium chicken or vegetable stock 
  • 1 tsp. apple cider vinegar 
  • ½ tsp. sugar 
  • 2 Tbsp. dill 
  • 1 can kidney beans, drained and rinsed 
  • Greek yogurt for garnish

Preparation

  1. Heat oil in a large pot. 
  2. Add onions, carrots and celery. Cook for 5 minutes. 
  3. Add the cabbage and garlic, cook for another 5 minutes. 
  4. Add the salt, pepper, bay leaf, tomato paste, stock, potato and beets. 
  5. Bring up to a boil, then reduce heat and allow to simmer for 10 minutes. 
  6. Add the rest of the ingredients and simmer for 2 more minutes. 
  7. Add a dollop of Greek yogurt for garnish.  

Nutritional analysis per serving: 141 calories, 2 g fat, 6 g protein, 26 g carbohydrate (20 g available carbohydrate), 6 g fibre, 257 mg sodium 

My Viva Servings: 1 grain, 0 protein, 2 vegetable, 0 fruit, 0 fat, 0 dairy