Description
Not sure what to do with beets and want a classic Eastern European dish that people consume on the daily? Try this delicious borscht.
Ingredients
Scale
- 6 cups low sodium vegetable broth (or beef bone broth)
- 2 tablespoons avocado oil
- 3 beets, chopped
- 2 parsnips, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon tarragon, chopped
- ¼ teaspoon cayenne
- 1 tablespoon chopped garlic
- ½ cup dry red wine
- one 12-ounce can tomato paste
- ¼ cup dill
- 1 cup cooked lentils
- 1 cup chickpeas (from a can), rinsed and drained
- 3 bay leaves
- ½ teaspoon sea salt
- 1 teaspoon pepper
Instructions
- In a large pan over medium heat, sauté garlic, tarragon, cayenne, salt and pepper for about 5 minutes.
- Add remaining ingredients except the lentils and chickpeas, bringing to a boil.
- Let simmer on medium-low for 20 minutes, or until veggies are soft to cut.
- Discard bay leaves and remove from heat.
- With a slotted spoon, scoop all the veggies into a food processor.
- Blend until smooth, then pour veggies back into pot.
- Add chickpeas and lentils and stir to combine broth with veggies.
- Serve warm, perhaps with some crusty bread or as a starter dish.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soups, Appetizers
- Method: Stovetop
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 serving (351 g)
- Calories: 193
- Sugar: 11.9 g
- Sodium: 310 mg
- Fat: 4.6 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 31.2 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg