Nikki’s Diet Vegetable Borscht 

 

Fill a large pot halfway with water and add the following ingredients (clean and scrape all vegetables): 

 

1 bunch carrots, cut into pieces 

1 bunch celery, cut into pieces 

4 onions, quartered 

5 tomatoes, boiled and skinned, cut into pieces 

2 parsnips, quartered 

2 medium turnips, quartered 

6 beets, quartered 

2 leeks, cut lengthwise 

1 sprig of parsley 

Fresh dill, chopped 

1 tsp. pepper

6 bay leaves 

1 tbsp. Dijon mustard 

 

Cook uncovered on a medium flame for 1 ½ hour. Remove parsley when color is gone. Cover and cook another hour, or until vegetables are firm but not hard. 

 

Options: Add chicken or beef bouillon cubes; season to taste with red crushed pepper; or add boiled chicken, quartered (make sure to skim the fat off as you go). 

 

Makes about 15 servings. 

Per Serving: Calories 70 • Fat Og ● Carbs 16g 

 

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