Beetroot may have the highest sugar content of any vegetable, yet they remain low in kilojoules. Beetroot greens are also full of nutrients and flavour. Whether you eat borscht hot or chilled, the brilliant colour of this soup is enough to brighten a chilly day.
6 cups (1.5l) chicken/vegie stock
¼ cup pureed tomatoes
2 stalks celery, thinly sliced
2 carrots, peeled and grated
1 onion, chopped
1 potato, peeled and diced
6 beetroots approx 1 kg, peeled and julienned
1 cup (90g) cabbage, shredded
1 cup (30g) stemmed and julienned beetroot greens
3 tablespoons finely chopped fresh dill
2 teaspoons finely chopped fresh parsley
salt and freshly ground pepper to taste
¼ cup (60ml) plain low-fat yogurt
1. In a large stockpot, heat the sock with the tomato sauce, celery, carrots, onion, potato and beetroot. Bring to a boil; then simmer for 20 minutes, until the vegetables are tender.
2. Add the cabbage and beetroot greens, and cook an additional 10 minutes.
3. Add the dill, parsley, salt and pepper. Serve hot, with a spoonful of the yogurt on top.
Nutritional breakdown per serving (1 cup):
250 Kilojoules, 2g Protein, 12g Carbohydrates, 2g Fibre, 1g Total Fat
(.5g Saturated, .5g Monounsaturated, 0g Polyunsaturated), 0mg Cholesterol, 110mg Sodium, 4070 IU Vitamin A, 15mg Vitamin C.