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Borscht with Red Bell Pepper and Beans

Picture
Serves 6-8
Prep time: 30 min Cook time:  1 hr. 30 min

Ingredients:

3 medium beats, peeled and grated
1 red bell pepper, chopped
1 cup cooked beans
1/2 medium cabbage, shredded
2 medium carrots, peeled and grated
3 medium  tomatoes, (crashed in blander) or 1 cup crashed tomatoes
1 medium  onion, peeled and chopped
2 medium  potatoes, peeled and cubed
3  garlic cloves, minced
3 tbsp. olive oil
1 tsp. freshly ground black pepper
1 bay leaf
8 cups water
Salt to taste

In a deep frying pan, warm 2 tbsp. olive oil over medium heat, add beats and sauté for 25 -30 minutes, stirring occasionally.

Meanwhile, grate carrots, shred cabbage, chop onion and potatoes  and mince garlic. If using raw tomatoes, chop and pure in a blander.

Add crashed tomatoes to beats, stir, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.

In a large soup pot, warm 2 tbsp. olive oil and add onion. Sauté for 5 minutes, than add carrots and belle pepper;  continue cooking for 5 more minutes.  Add water, bring to a boil, add cabbage, potatoes, salt, pepper, bay leaf and beats with tomatoes, and cook for 30 minutes. Add cooked beans and cook for the final 5 minutes.

Add garlic and remove from the heat.

Garnish the soup with plain yogurt or sour cream  and a dill.

Sincerely...... Nellie

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog