BLE – Borscht

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This recipe has been modified for BLE structured meal planning. 

Each serving provides:
½ grain serving            4 oz vegetables

Ingredients

(makes about 10 cups/10 servings)

Use any mixture of vegetables that will equal 40oz

(5 grain)          20 oz potatoes, cubed

(partial veg)     15 oz cooked diced beets

(partial veg)     6 oz onions, chopped

(free)               1 clove garlic, minced

(partial veg)     6 oz cabbage, chopped

(partial veg)     5 oz carrots, chopped

(partial veg)     8 oz tomatoes, crushed

(free)               4 cups water*, divided

(free)               ¼ cup soy sauce, tamari or Braggs

(free)               3 Tbsp white vinegar

(free)               2 Tbsp Beef Flavored Seasoning

(free)               1 Tbsp dried dill weed

(free)               ½ tsp to 1 tsp Sambal Oelek chili sauce, optional

(fat)                 optional, garnish with Cashew Sour Cream

Instructions

  1. Preheat large pot, add onions and sauté to caramelize. 
  2. Add garlic, and cook for another minute, taking care that it doesn’t burn then add the potatoes, cabbage, carrots, and about 2 cups of the water. Bring to boil, cover and cook until the vegetables are tender. (If using Instant Pot, cook 3 minutes then quick release).
  3. Add the crushed tomatoes, vinegar, tamari, Beef Flavored Seasoning, dried dill, cooked beets, and the remainder of the water. If you prefer more broth, then add more water to achieve the desired consistency you enjoy. Stir to combine. Divide into 10 servings and serve hot. (For accuracy in dividing the soup place a large strainer over a large pot. Ladle/pour soup mixture into strainer. Let the vegetables drain then weigh and portion. Then add the broth). 
  4. If desired, garnish with a dollop (1 oz / ½ fat serving) of homemade Cashew Sour Cream.
  5. Store leftovers in refrigerator and use within 5 days or freeze.