10 Minute Borscht Recipe

1. 1

   Shred the onion in a food processor fitted with the shredding disk.

2. 2

   Do not clean the bowl and blade till all vegetables have been processed.

3. 3

   Transfer the onion to a large micro-safe bowl; toss with the oil.

4. 4

   Cover loosely and microwave at medium-high for 2 min.

5. 5

   Shred the beet in the processor.

6. 6

   Add in to the onion and microwave at medium-high for 3 min.

7. 7

   Cut the cabbage into chunks and shred in the processor.

8. 8

   Add in to the onion/beet, along with the broth.

9. 9

   Microwave, loosely covered, on high for 3 min.

10. 10

    Test the soup - the vegetables should be cooked through but not mushy.

11. 11

    If needed, microwave up to 2 min longer in 30-second increments.

12. 12

    Taste for salt.

13. 13

    Amount needed depends on saltiness of the broth.

14. 14

    Stir in the vinegar.

15. 15

    Ladle into bowls and top each with a dollop of lowfat sour cream or possibly yogurt.

16. 16

    If you wish, garnish with coarsely minced fresh fennel fronds or possibly chives.

17. 17

    This recipe yields 6 servings.

18. 18

    Comments : Any leftover borscht is excellent served cool the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.