Tuesday, January 18, 2011

Red Onion & Beet Soup

Beets don't have to be limited to Greek Salads, try out this meatless borscht.

The original recipe calls for canned beets but you can also used fresh roasted beets.

NOTE: Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Certain unique pigment antioxidants present in this plant have found to offer protection against coronary artery disease and stroke, lower cholesterol levels in the body and have anti-aging effects.

Red Onion & Beet Soup: Table for Two Cookbook (Joanne Stepaniak)

Tofu Sour Cream

2 small potatoes, peeled and cut into 2-inch chunks
1 1/2 teaspoons olive oil
1 large red onion, cut in half and thinly sliced
2 cloves garlic, minced or pressed
1 15-oz can sliced beets, undrained
water or vegetable broth, as needed
1 Tablespoon apple juice concentrate
1 Tablespoon fresh lemon juice
salt and pepper, to taste

1. Place the potatoes in a steamer basket or steamer insert in a large saucepan filled with an inch of water. Bring the water to a boil. Cover the saucepan with a lid, and reduce the heat to medium. Steam the potatoes until they are fork-tender, about 20-25 minutes. Set aside.

2. Meanwhile, place the olive oil in a 4 1/2 quart saucepan or dutch oven over med. heat. When the oil is not, add the onion and garlic. Reduce the heat to medium and saute them for about 20 minutes, or until the onion is very soft and tender.

3. While the onions are cooking, drain the beets but reserve the liquid. Add enough water or vegetable broth to the liquid to equal 4 cups. Set aside.

4. Slice the beets into thin strips. When the onions have finished cooking, stir the beets, reserved liquid (from step #3), apple juice concentrate, and lemon juice into the saucepan containing the onions.

5. Add the potatoes to the soup (or keep and add to individual bowls). Warm the soup and season with salt and pepper. Top each serving with soy sour cream.

Yield 5 cups

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