Classic borscht with sour cream and dill
2 tsp, or canola oil
1 medium, finely chopped
1 rib(s), medium, finely chopped
Uncooked red cabbage
¼ head(s), medium, shredded
1 large, shredded
Canned beets without added salt
30 oz, 2 (15-ounce) diced and drained
Fat-free beef broth
Canned diced tomatoes
White wine vinegar
Fat free sour cream
6 Tbsp, chopped
- Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the onion and celery; cook, stirring frequently, until translucent, about 2 minutes. Add the cabbage and carrot; cook until softened, about 3 minutes.
- Add the water, beets, broth, tomatoes, and vinegar; bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Serve the soup at once or cool to room temperature and refrigerate up to 2 days and serve chilled. Ladle into bowls and top each portion with 1 tablespoon sour cream and 1 tablespoon dill. Yields generous 1 cup per serving.