Borscht with Cabbage and Potatoes

Borscht with Cabbage and Potatoes

Serves 4 to 6

This borscht will make you fall in love with beets all over again. Omit the sour cream for a dairy-free version, if desired.

  • 2 bunches red beets, peeled and halved
  • 3/4 pound russet potatoes, peeled and halved
  • 1 large yellow onion, quartered
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 3 cups very finely shredded green cabbage
  • 1/4 cup chopped dill
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • Salt to taste
  • 4 hard-cooked eggs
  • Sour cream
  • Lemon wedges
  • Take 'n Bake bread, cooked according to package instructions
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Put beets, potatoes, onions, broth and tomato paste into a slow cooker and cook on high heat for 4 hours or low heat for 8 hours. Working in batches, carefully transfer to blender and purée until smooth; return to slow cooker. Add cabbage, stir well and cook on high for 45 minutes. Add dill, vinegar, lemon juice and salt. Ladle soup into bowls and top with eggs, sour cream and lemon wedges. Serve bread on the side.

Nutritional Info: 
Per Serving:310 calories (50 from fat), 6g total fat, 2g saturated fat, 155mg cholesterol, 1130mg sodium, 52g carbohydrate (7g dietary fiber, 14g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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