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