Hungarian Vegetable Borscht

Serves: 6
Total Calories: 95


1 tablespoon vegetable oil
1 cup diced onion, fresh or frozen
4 ounces sliced mushrooms (1 cup)
1 teaspoon chopped garlic, fresh or jarred organic
1 (16-ounce) bag refrigerated coleslaw mix (see NOTE)
1 teaspoon dried dill
1/2 cup red wine
1 tablespoon apple cider vinegar
1 (14-ounce) can diced tomato with bell peppers and onion
1 (14-ounce) can vegetable broth
2 cups V8 vegetable juice
1 cup apple juice
2 tablespoons soy sauce


Heat the oil in a large saucepan over medium heat add the onion and mushrooms and sauté until tender, about 5 minutes. Add the garlic and coleslaw mix and stir until the coleslaw is wilted.

Add the dill, red wine, vinegar, diced tomatoes, broth, V8, apple juice, and soy sauce. Simmer until the vegetables are uniformly tender, about 15 minutes.

NOTE: Some bags of coleslaw include dressing packets. Do not use the dressing in this recipe.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 95
Calories from Fat: 20

This Hungarian Vegetable Borscht recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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