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PrintWorkday Borscht
Ingredients with an asterisk (
) are available as 365 and 365 Organic Everyday Value™ products.
Serves 4 to 6
- 2 bunches red beets
- 3/4 pound organic russet potato, peeled and cut in half
- 1 large organic yellow onion, peeled and cut in quarters
- 1 container (32 ounce) vegetable broth
- 1 tablespoon tomato paste
- 3 cups very finely shredded green cabbage
- (about 1/4 small head)
- 1/4 cup fresh chopped dill
- 1 tablespoon red wine vinegar, to taste
- 1 to 2 tablespoons lemon juice, to taste
- 4 hard-cooked eggs
- sour cream, to taste
- organic lemon wedges
- Take 'n Bake bread, cooked according to package instructions.
- salt, to taste
Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter. Place beets, potato, onion, broth and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 more minutes. Add dill, vinegar and lemon juice and season to taste with salt. Serve soup with cooked eggs, sour cream and lemon wedges on the side, accompanied by crusty Take 'n' Bake bread.