Ingredients:
- 4 medium beets, peeled and grated
- 2 carrots, peeled and grated
- 2 potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 1 teaspoon dried dill
- Salt and pepper to taste
- Fresh parsley or dill for garnish
- Greek yogurt for serving
Instructions:
- In a large pot, add the grated beets, carrots, potatoes, onion, and garlic. Pour in the vegetable broth and water.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes or until the vegetables are tender.
- Stir in the diced tomatoes, tomato paste, apple cider vinegar, bay leaves, dried dill, salt, and pepper. Simmer for another 10 minutes to allow the flavors to meld together.
- Remove the pot from the heat and let it sit for a few minutes before serving.
- Ladle the borscht into bowls and garnish with fresh parsley or dill.
- Serve the borscht hot, and top each serving with a dollop of Greek yogurt.
Nutrition information per serving (approximate)
- Calories: 130
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 730mg
- Carbohydrates: 29g
- Fiber: 7g
- Sugars: 10g
- Protein: 5g
- Vitamin A: 140% DV
- Vitamin C: 20% DV
- Calcium: 8% DV
- Iron: 15% DV
Please note that the sugar content comes from the natural sugars present in the vegetables, particularly beets and carrots. These vegetables have naturally occurring sugars that contribute to the overall sugar content in the recipe.
WW POINT 5