Low-Salt Borscht

Serves: 8Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 Tbsp. olive oil
  • 1 tsp. unsalted butter
  • 1 large sweet onion, chopped
  • 2 tsp. Minor’s Low Sodium Beef Base
  • 6 cups water
  • 1 can (28 oz.) no-salt-added whole peeled tomatoes with juice, coarsely chopped
  • 1 lb. beets, peeled and cut in ¼ ” slices
  • 1 small head cabbage, cored and shredded
  • 3 carrots, peeled and sliced
  • 3 parsnips, peeled and chopped
  • 3 bay leaves
  • 1 Tbsp. caraway seeds
  • ½ tsp. ground allspice
  • 2 Tbsp. red wine vinegar
  • 6 oz. plain nonfat yogurt
  • 2 tsp. chopped dill

Directions

  • In a pressure cooker, heat the olive oil and butter on medium. Add the onions and sauté until soft, stirring frequently for about 3 minutes. Add all the remaining ingredients except the vinegar and yogurt.
  • Lock the lid of the pressure cooker in place. Bring to high pressure over high heat. Adjust the heat to maintain high pressure, and cook for 10 minutes. Remove from heat and let the pressure drop naturally or, to quick-release the pressure, place the pot under cold, running water. (Other quick-release methods are likely to cause sputtering.)
  • Remove the lid, tilting it away from you to allow any excess steam to escape. Remove and discard the bay leaves. Stir in the vinegar. Serve warm, garnishing each portion with a dollop of plain nonfat yogurt and a sprinkle of dill.

Recipe Information

Serves: 8

Ingredients

  • 1 Tbsp. olive oil
  • 1 tsp. unsalted butter
  • 1 large sweet onion, chopped
  • 2 tsp. Minor’s Low Sodium Beef Base
  • 6 cups water
  • 1 can (28 oz.) no-salt-added whole peeled tomatoes with juice, coarsely chopped
  • 1 lb. beets, peeled and cut in ¼ ” slices
  • 1 small head cabbage, cored and shredded
  • 3 carrots, peeled and sliced
  • 3 parsnips, peeled and chopped
  • 3 bay leaves
  • 1 Tbsp. caraway seeds
  • ½ tsp. ground allspice
  • 2 Tbsp. red wine vinegar
  • 6 oz. plain nonfat yogurt
  • 2 tsp. chopped dill

Directions

  • In a pressure cooker, heat the olive oil and butter on medium. Add the onions and sauté until soft, stirring frequently for about 3 minutes. Add all the remaining ingredients except the vinegar and yogurt.
  • Lock the lid of the pressure cooker in place. Bring to high pressure over high heat. Adjust the heat to maintain high pressure, and cook for 10 minutes. Remove from heat and let the pressure drop naturally or, to quick-release the pressure, place the pot under cold, running water. (Other quick-release methods are likely to cause sputtering.)
  • Remove the lid, tilting it away from you to allow any excess steam to escape. Remove and discard the bay leaves. Stir in the vinegar. Serve warm, garnishing each portion with a dollop of plain nonfat yogurt and a sprinkle of dill.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat3g
Saturated Fat0.5g
Cholesterol5mg
Sodium130mg
Total Carbohydrate23g
Dietary Fiber7g
Sugars9g
Protein5g