Name: White Borscht
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 9
Ingredients: 1 medium onion, chopped; 2 cups shredded cabbage; 2 Tbsp unsalted butter; 1 tomato, diced; 1 medium potato, peeled, diced; 1 celery stalk, thinly sliced; ¼ cup chopped celery leaves; 3 cloves garlic, minced; 1 19 oz can no-salt added white navy beans, drained; 4 cups no-salt added vegetable broth; 2 cups water; ¼ cup chopped fresh dill; 1 bay leaf; ½ cup 5% fat sour cream; 4 tsp all purpose flour; 2 Tbsp creamy dill mustard; fresh dill for garnish

Ingredients

1 medium onion, chopped

2 cups shredded cabbage

2 Tbsp unsalted butter

1 tomato, diced

1 medium potato, peeled, diced

1 celery stalk, thinly sliced

¼ cup chopped celery leaves

3 cloves garlic, minced

1 19 oz can no-salt added white navy beans, drained

4 cups no-salt added vegetable broth

2 cups water

¼ cup chopped fresh dill

1 bay leaf

½ cup 5% fat sour cream

4 tsp all purpose flour

2 Tbsp creamy dill mustard

fresh dill for garnish

Instructions

In Dutch oven or soup pot over medium to medium low heat, sauté onion and cabbage in butter for 5 minutes or until soft.

Add tomato, potato, celery, celery leaves and garlic, stir and cook 8 minutes until tomato can be easily broken down with a wooden spoon. Add beans, broth, water, dill and bay leaf and bring to a boil.

Cover, reduce heat. Simmer 45 minutes until all vegetables are tender.

Blend flour with sour cream, add a few spoonfuls of soup stock, stir and slowly add mixture back to soup, stirring constantly. Bring back to a gentle simmer and cook 2-3 minutes. Add mustard and stir. Season with salt and pepper to taste. Garnish with fresh chopped dill before serving.