Borscht soup made with white kidney beans, tomato and beets.
- 1 Tbsp. unsalted butter
- 1 onion small, chopped
- 1 garlic clove minced
- 3 beets 1 bunch with stems
- 10 cups chicken broth homemade or store bought
- 2 potatoes small, peeled, diced
- 1 carrot small, sliced
- 1 tomato diced
- 1 cup savoy cabbage chopped
- 19 oz. white kidney beans 540 ml
- 3 Tbsp. lemon juice
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
In a large pot melt butter, saute onion for 5 - 9 minutes on medium heat. Add garlic and cook for another 1 minute.
Remove stems from beets, dice them, set aside. Peel and dice beets into small cubes.
Pour chicken broth, add cubed beets (except stems). Cook on low-medium heat partially covered for 15-20 minutes.
Add potatoes, carrot, tomato, savoy cabbage and beet stems. Cook for another 20 minutes until all vegetables will be soft.
Add kidney beans plus the liquid from the can, add lemon juice, salt and pepper. Cook for 20 minutes.
- Don't overcook the borscht, it will become brownish. It is better to cook on low-medium heat rather than high heat. You want bright red beet soup.
- Make sure to use flavorful chicken broth or chicken stock. You can buy the broth/stock at the store or make your own. I used my chicken broth for this recipe.
- Cook vegetables according to the steps. I like to cook beets first for 15-20 minutes, then rest of veggies. Also, add kidney beans in the last 20 minutes to prevent them from becoming to soft.
- You can use any type of cabbage for this soup, I used savoy.
- Also, you can use any type of beans: red kidney beans, pinto beans, black beans, chickpeas etc.
- Serve the soup with plain greek yogurt or sour cream.
- The soup is thick, but you can increase the broth by 1 or 2 cups, if needed.
Calories: 278kcal | Carbohydrates: 48g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 2356mg | Potassium: 1495mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2473IU | Vitamin C: 60mg | Calcium: 116mg | Iron: 7mg