Borscht

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

Ingredients

  • 1 tbsp canola oil 
  • 1 cup finely chopped onion
  • 1 cup diced carrots 
  • 1 cup diced celery 
  • 1½ cups thinly sliced cabbage
  • 2 cloves minced garlic 
  • 1 tsp salt 
  • 1 tsp ground black pepper 
  • 1 bay leaf 
  • 1 can (156 mL) tomato paste
  • 9 cups low sodium chicken or vegetable broth
  • 1 cup diced yellow potato
  • 1½ cups grated beets
  • 1 tsp cider vinegar 
  • ½ tsp granulated sugar 
  • 2 tbsp fresh chopped dill 
  • 1 can (540 mL) kidney beans, drained and rinsed 
  • Plain Greek yogurt, for garnish

Preparation

  1. Heat oil in a large pot over medium heat. 
  2. Add onions, carrots and celery. Cook until slightly softened, about 5 minutes. 
  3. Add cabbage and garlic and cook, stirring, for 5 minutes. 
  4. Add salt, pepper, bay leaf, tomato paste, broth, potato and beets. 
  5. Bring to a boil, then reduce heat to low and simmer for 10 minutes. 
  6. Add vinegar, sugar, dill and beans and simmer until heated through, about 2 – 3 minutes. 
  7. Add a dollop of Greek yogurt and a sprig of dill for garnish.
  8. Serve and enjoy!

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 Plan® Servings: 1 grain, 1 protein, 1 vegetable