Food & Health

Beet and Bean Borscht

Serving Size: 1 cup (250 ml)
Makes: 4 litres (16 servings)

Source of: Vitamins A, B6 and C, Thiamin, Riboflavin, and Cal
Excellent Source of: Fibre, Niacin, Folate, Iron and Potassium
Vegetarian
Gluten-Free

Ingredients

1
large white onion, chopped
1
45 ml
vegetable oil
3 tbsp
750 ml
beets, chopped
3 cups
2
medium carrots, diced
2
3
stalks celery, diced
3
1
bunch parsley, chopped
1
 
OR
1
bunch dill, chopped
1
750 ml
white cabbage, shredded
3 cups
1-540 ml can
white kidney beans
1-19 fl oz. can
125 ml
tomato juice
1/2 cup
1
garlic clove, minced
1
30 ml
lemon juice
2 tbsp
2.5 L
vegetable or beef stock, low sodium
10 cups
5 ml
ground black pepper
1 tsp


Directions

SAUTE onions in 1 tbsp of oil until golden and soft. Set aside.

IN a big soup pot, saute carrots, celery, and cabbage for about 3 minutes. Add stock and beets and cook about 1 hour or until beets are slightly tender.

ADD onions, beans, tomato juice, pepper, lemon juice and parsley or dill.

BRING to a boil and serve!

Nutrition Facts

Based on a serving of 1 cup (250 ml)

Energy: 116 calories
Protein: 7 g
Fat: 4 g
Carbohydrates: 15 g
5%
Fibre: 5 g
20%
Sodium: 109 mg
5%
Potassium: 604 mg
Vitamin C: 9 mg
15%
Folate: 70 mcg
32%
Calcium: 62 mg
6%
Iron: 2 mg
11%
Calories from Fat:
31%





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