Sunday, November 6, 2011


I found this recipe on the Good Housekeeping site by chance.  They named the recipe, "Not Your Grandma's Vegetable Soup," which is true, this is like nothing my grandmother's soup, but I'm willing to bet that there are many of you whose grandmas made a soup very similar if not just like this.  From what I've seen of Borscht recipes, they all vary somewhat.  Some have potatoes, some have celery, and yet others have a meat stock.  To each there own.  Here's the recipe I followed with a few Kitchen Witch changes, of course.

1 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, crushed (I minced 3 cloves of garlic)
1/2 tsp. allspice
1 (14-1/2 oz.) can diced tomatoes
1 lb. beets (not including tops), shredded (I used three beets and grated them)
6 cups sliced green cabbage (I rough chopped the cabbage)
3 large carrots, cut into 1/2 inch chunks (I think I'll grate the carrots in the future)
4 cups water
1 (15 oz.) can vegetable broth
1 Bay leaf
3/4 tsp. salt (I adjusted salt to taste)
2 tbsp. red wine vinegar (I also added the juice of 1/2 a lemon)
1/4 cup loosely packed fresh dill or parsley, chopped (I used dried dill, 3 tbsp.)
Reduced fat sour cream, optional (I used reg. sour cream since that's what I had in the fridge, but go low fat if that's what you like.)

  1. In 5- to 6-quart saucepot, heat oil on medium until hot. Add onion and cook 8 minutes or until tender. Stir in garlic and allspice; cook 30 seconds. Add tomatoes and cook 5 minutes.
  2. Meanwhile, peel beets and shred in food processor (or on the coarse side of box grater).
  3. Into saucepot with onion mixture, stir beets, cabbage, carrots, water, broth, bay leaf, and salt; heat to boiling on high.
  4. Reduce heat to medium-low; cover and simmer about 30 minutes or until all vegetables are tender. Remove bay leaf. Stir in vinegar and dill. Serve with sour cream if you like.

"Nutritional Information is based on a 2 1/3-cup serving without sour cream.

Read more: Not Your Grandma's Vegetable Soup - Good Housekeeping."
Total Fat5g
Saturated Fat1g
Total Carbohydrate27g
Dietary Fiber6g

Read more: Not Your Grandma's Vegetable Soup - Good Housekeeping 

As a side, beets are very good for you.  Have you heard the term, "eat your colors?"  Beets, in all their scarlet splendor, apply to this rule well.  What gives them their color also gives them their added health benefits so eat them up.  Mmm, mmm, good.

Sharing @ FOODIE FRIDAY Click for details @ Designs by Gollum, Simply Delish Saturday and @  Ms. enPlace


KB said...

Looks delish!

We'd love for you to share your recipes with us at

Simply Delish Saturday

Happier Than a Pig in Mud said...

That sounds great! I love beets and cabbage, might give this a try soon:@)

GardenofDaisies said...

I love beets in salad. I've never had borscht before. But I should learn how to make it. My daughter is dating a young man from Russia.

MM said...

Thanks for linking up w/ See Ya In the Gumbo!

My dad is crazy for beets and grows rows of them in his garden. I'll have to pass this on to him; I know he'd like it. Thanks!

I meant to comment a couple of weeks ago, I liked your pelican pictures.