Spiralized “Borscht” Soup

Spiralized “Borscht” Soup
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1 hour
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6
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Spiralizer
What You'll Need
- 4 large beets, peeled
- 1 small potato, peeled (about 1/4 lb)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cups sliced red cabbage
- 2 cloves garlic, minced
- 1/2 tsp each salt and pepper, divided
- Pinch caraway seeds
- 2 tbsp tomato paste
- 4 cups low-sodium vegetable broth
- 2 bay leaves
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1/4 cup chopped fresh dill, divided
- 1/2 cup sour cream
What To Do
- With Bella Spiralizer on linguine setting, spiralize beets and potato into long strands, trimming with clean kitchen sheers as needed.
- Heat oil in saucepan set over medium heat; cook onion, cabbage, garlic, half each of the salt and pepper, and caraway seeds for about 5 minutes or until softened. Stir in tomato paste; cook for 1 minute.
- Add beets and potato noodles, vegetable broth and bay leaves; bring to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until beets are tender. Remove bay leaves.
- Stir in vinegar, honey and remaining salt and pepper. Stir in half of the dill. Spoon into 6 bowls. Top with dollop of sour cream and sprinkle with remaining dill.
Tip: Substitute plain Greek yogurt for sour cream if desired.
Nutrition Facts
- Per 1/6 recipe
- Calories 170
- Fat 7g
- Cholesterol 10mg
- Sodium 390mg
- Carbohydrate 23g
- Fiber 4g
- Sugars 14g
- Protein 3g
Nutrition Comparisons
- 55% less fat than Authentic Ukrainian Classic Borsch from food.com
- 43% fewer calories than Authentic Ukrainian Classic Borsch from food.com