Quick Borscht

This recipe is my adaptation of the author's mother's recipe for a quick vegetarian borscht from "Please to the Table". The recipe can be made vegetarian by using all vegetable broth instead of the combination of beef and vegetable broths that I use, and if you go a little further and use all vegetable oil, instead of butter and oil, it should be vegan. It's currently a favorite of mine, and I'm putting it here for safekeeping. It does come together pretty quickly, especially compared to more traditional recipes for borscht, which can be quite time consuming. According to your texture preferences, you may either peel the vegetables or not; you may also use a mixture of sweet and hot paprika. I usually serve the soup with a dollop of either light sour cream or plain lowfat greek yogurt.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  tablespoon unsalted butter
• 1  tablespoon  vegetable oil
• 1  medium onion, diced
• 2  carrots, diced
• 1  celery rib, diced
• 4  garlic cloves
• 1  small tart apple, diced
• 2  medium potatoes, diced
• 1 (14 ounce) bag  coleslaw mix
• 1 (14 ounce) can beets
• 1 (6 ounce) can tomato paste
• 2  tablespoons paprika
• 2  bay leaves
• 4  cups beef broth
• 1  vegetable stock cube
• 2  cups water
•  salt & pepper
• 1⁄2 teaspoon sugar (or more or less, to taste)
• 1  tablespoon lemon juice

Directions

1. Heat oil in a large pot then add the butter.
2. When butter stops sizzling, add the onion, carrots and celery to the pot and sweat them for 3-5 minutes; then add garlic, apple, potatoes and coleslaw mix. Stir to combine and let saute for another 2-5 minutes.
3. Add tomato paste and paprika to the vegetables, and cook for a couple minutes, stirring occasionally.
4. Add beets, bay leaves, beef broth vegetable stock cube and water. Bring to a boil, then turn the heat down and simmer for 45 minutes to an hour, or until vegetables are tender. Stir in the sugar and lemon juice, and adjust the salt and pepper to taste.