Healthy Borscht

• 2 medium onions, chopped 2
• 1 cup diced carrots 250 mL
• 1 cup diced celery 250 mL
• 1 cup shredded cabbage 250 mL
• 3 Tbsp canola oil 45 mL
• 1 cup peeled and diced potatoes 250 mL
• 2 cups peeled and diced beets 500 mL
• 6 1/2 cups water 1.55L
• 1 cup low sodium tomato juice 250 mL
• 2 cups low sodium vegetable stock 500 mL
• 1 Tbsp lemon juice 15 mL
• 2 bay leaves 2
• 1 tsp salt 5 mL
• fresh dill and parsley to taste

Preparation

1 In a large soup pot, saute onion, carrot, celery and cabbage in canola oil until cooked 2 Add potatoes and beets and continue to saute for about one minute. 3 Add water, tomato juice and stock. Season with lemon juice, bay leaves and salt. Allow to simmer until potatoes are cooked about 15 to 20 minutes. 4 Add dill and parsley near the end of the cooking time. 5 Remove from heat and serve. Garnish each bowl with 1 Tbsp. (15 mL) non-dairy or low fat or no fat sour cream, if desired. Source: canolainfo.org