An exceptional, quick and flavorful, not to mention colorful soup. This one may be served hot or cold, depending upon the season and your preference. Great either way.

10-Minute Borscht
Recipe type: Soups and Stews
Serves: 6
  • 1/2 onion; peeled
  • 2 teaspoons cooking oil
  • 1 red beet (5 to 6 ounces); peeled, quartered
  • 1/4 cabbage head (about 8 ounces); rinsed
  • 3 Cups beef broth
  • salt; to taste
  • 1 Tablespoon balsamic vinegar
  • 3 Tablespoons sour cream or plain yogurt
  • coarsely-chopped fennel leaves or chives (optional)
  1. Shred the onion in a food processor fitted with the shredding disk. Don't clean the bowl and blade until all vegetables have been processed.
  2. Transfer the onion to a large micro-safe bowl; toss with the oil. Cover loosely and microwave at medium-high for 2 minutes. Shred the beet in the processor. Add to the onion and microwave at medium-high for 3 minutes.
  3. Cut the cabbage into chunks and shred in the processor. Add to the onion/beet, along with the broth. Microwave, loosely covered, on high for 3 minutes. Test the soup -- the vegetables should be cooked through but not mushy. If needed, microwave up to 2 minutes longer in 30-second increments. Taste for salt.
  4. Amount needed depends on saltiness of the broth. Stir in the vinegar.
  5. Ladle into bowls and top each with a dollop of sour cream or yogurt. If you wish, garnish with coarsely chopped fresh fennel fronds or chives.
This recipe yields 6 servings.

Comments: Any leftover borscht is excellent served cold the next day.

Per serving: 47 Calories (kcal); 2g Total Fat; (29% calories from fat); 5g Protein; 3g Carbohydrate; 0mg Cholesterol; 640mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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