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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Save the beet tops for a quick side dish: just sauté them with garlic and olive oil, sprinkle with lemon, salt and pepper, and serve. Ingredients:
3 tablespoons olive oil |
3/4 pound russet potatoes, peeled, chopped |
2 1/2 cups chopped green cabbage (about 1/4 of small head) |
1 large onion, chopped |
8 cups (or more) canned vegetable broth |
6 2-inch-diameter beets, peeled, chopped |
1 cup drained canned chopped tomatoes |
1 tablespoon fresh lemon juice |
low-fat sour cream |
chopped fresh parsley |
lemon wedges |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
2. Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
3. Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
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