Healthy Borscht

When made with meat, this soup is a hearty main dish that needs only a salad, bread and a glass of milk to complete the meal.

Recipe Ingredients:

2 medium onions, chopped
1 cup diced carrots
1 cup diced celery
1 cup shredded cabbage
3 tablespoons light olive oil
1 cup peeled and diced potatoes
2 cups peeled and diced beets
6 1/2 cups water
1 cup low sodium tomato juice
2 cups low sodium vegetable stock
1 tablespoon lemon juice
2 bay leaves
1 teaspoon salt
Fresh dill and parsley to taste

Low-fat or fat-free sour cream for garnish (optional)

Cooking Directions:

1. In a large soup pot, sauté onion, carrot, celery and cabbage in oil until cooked.
2. Add potatoes and beets and continue to sauté for about 1 minute.
3. Add water, tomato juice and stock. Season with lemon juice, bay leaves and salt. Allow to simmer until potatoes are cooked about 15 to 20 minutes.
4. Add dill and parsley near the end of the cooking time.
5. Remove from heat and serve. Garnish each bowl with 1 tablespoon low-fat or fat-free sour cream, if desired.

Makes 14 servings.

Nutritional Information Per Serving (1/14 of recipe): Calories: 90; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 12g; Fiber: 2g; Protein: 2g; Sodium: 400mg.