This healthy, low-fat soup is full of vitamins, minerals, and fiber. Perfect for cold days and New Year's resolutions to eat healthy! A vegetarian borscht (beet soup) recipe and trip to an organic farm!HILAH COOKING: New Episodes Every Tuesday and Thursday!Subscribe on YouTube (never miss a video!) http://www.youtube.com/subscri...http://facebook.com/hilahcooki...http://twitter.com/hilahcookin... out over 100 video recipes at http://hilahcooking.comHilah Cooking is a short-form, educational web series focused on making cooking FUN! We release two episodes every week. Our focus is on simple, low-cost recipes with a Texas flair. Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy. Please subscribe! http://youtube.com/hilahcookin... info at http://hilahcooking.com/vegeta... soup INGREDIENTS:1 pound beets (about 3)1 large onion2 large carrots1 cup shredded cabbage2 tablespoons olive oil4 cups vegetable broth1 teaspoon salt (approximate measure, depending on the saltiness of your broth)1 lemonBlack pepperOptional: sour cream, fresh dillDIRECTIONS:Peel the beets and carrots and cut into matchsticks about 2" by 1/8".Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.Heat the oil in a large saucepot over medium heat until warm.Saute the beets and carrots and onions for about 10 minutes.Add the cabbage, broth and salt.Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.Serve with a dollop of sour cream if you like, and/or some fresh dill.This may also be served cold with good results.
Channel: Shows Uploaded: November 30, 1999 at 12:00 am Author: hilahcooking
