This recipe has been modified for BLE structured meal planning.
| Each serving provides: 1 grain serving 8 oz vegetables |
Ingredients
*use any mixture of vegetables that will equal 40oz
(makes about 10 cups/5 servings)
(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 1 tsp Sambal Oelek chili sauce, optional
(fat) optional, garnish with Cashew Sour Cream
Instructions
- Preheat large pot, add onions and sauté to caramelize.
- 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).
- Add the crushed tomatoes, vinegar, tamari, Beef Flavored Seasoning, dried dill, and cooked beets. Stir to combine and add the remainder of the water. If you prefer more broth in the soup, then add more water to achieve the desired consistency you enjoy.
- Stir to combine. I find it more manageable to divide the soup into 5 servings before bringing the soup back to boil. To do this, place a large strainer over a large pot. Ladle/pour soup mixture into strainer. Let the vegetables drain well then portion them into containers. Then add the broth.
- When ready, serve borscht hot. If desired, garnish with a dollop (1 oz / ½ fat serving) of homemade Cashew Sour Cream.
- Store leftovers in refrigerator and use within 5 days or freeze.
Note
If you prefer more broth then add a bit more water to achieve desired consistency.