a few years ago, i had the opportunity to be served russian beet soup again by my friend katya (katie). we were, in fact, at a planning weekend for no limits diabetes. originally from russia, katie married my friend mark several years ago -- mark being one of the other teenagers on the original trip. this delicious and healthful recipe comes from katie's mother.
note: thanks be to GOD for my salad shooter, found at goodwill for $9.99. it is worth its weight in gold when it comes to shredding the beets, carrots, and cabbage for this recipe. if, however, you are less lazy than i, a regular grater will do!
ps: read this and don't freak out after eating russian beet soup for the first time like i did. :o whoops!
Yield: 6 servings of 2 cups each
Nutrition: 170 calories, 16 carbs per serving
1 1/2 pound bunch of beets, peeled and shredded
2 T white vinegar
1 large carrot, shredded
1 small-medium onion, diced
2 medium potatoes, peeled and diced
1/2 head cabbage, shredded
64 ounces beef broth
3 dried bay leaves
1 tbsp dried parsley
2 tsp dried dill weed
Pepper to taste
Salt to taste
Place the beef broth in a large stockpot; turn heat to high. Place the shredded beets in a skillet and saute in olive oil. Stir; add the vinegar and cook over medium heat until soft. In a second skillet, saute the onions and carrots together in olive oil over medium heat. Remove from heat when onions are translucent.
Add the sauteed vegetables to the beef broth which should now be boiling. Add the raw vegetables (potatoes and cabbage). Add spices; cook on medium low heat until the potatoes are cooked through and cabbage is soft (15-20 minutes). Can be served immediately, but flavor improves after 24 hours in the fridge. Serve warm with light or full-fat sour cream.
My fellow Type 1 friend, Russian-American Katie Dickson