Purple Borscht Soup with Beef


Serves: 4
Total Calories: 136

Ingredients

1/2 pound boneless beef chuck cut into small chunks
1/2 cup turnips large dice
1/2 cup parsnip large dice
1 pound red potato scrubbed
2 cups carrots peeled, large dice
1 cup baby pearl onion peeled
3 cups beets large dice
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fat free vegetable soup mix
1 quart boiling water
3 cups purple cabbage shredded or medium dice

Directions:

1. Coat a 3½-quart pressure cooker with cooking spray. Add beef and brown it.
2. Add turnips, parsnips, potatoes, carrots, onions, beets, tomato paste, vinegar, soup base, and boiling water.
3. Process in a pressure cooker set at first red ring (8 psi) for 15 minutes. Remove from heat and let pressure drop naturally. Alternately, cook in a covered stockpot for 1 hour.
4. When soup is done, remove lid and add cabbage. Simmer without lid for 5–6 minutes until cabbage is tender.

Super Salad : romaine lettuce, asparagus, pimiento, and sesame seeds with bottled, spicy miso dressing.

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 0

This Purple Borscht Soup with Beef recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.




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