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Beet borscht with zucchini and white bean fritters
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 410 Calories/Serving
35–50 Minutes
Soup lovers, this one’s for you. Warm your kitchen, body, and soul with this hearty bowl of borscht, an iconic eastern European soup featuring beets, carrots, cabbage, and dill.
In your bag
- 10 ounces organic beets
- 1 organic yellow onion
- 1 organic lemon
- ¼ pound organic shredded carrots
- 1 cup vegetable broth
- ¼ pound organic shredded red or other cabbage
- 1½ cups cooked white beans
- 1 organic zucchini or yellow squash
- Sunbasket fritter blend (nutritional yeast - almond meal)
- 4 or 5 sprigs organic fresh dill
Nutrition per serving
Calories 410, Total Fat 17g (22% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 540mg (23% DV), Total Carb. 56g (20% DV), Fiber 16g (57% DV), Total Sugars 22g (Incl. 0g Added Sugars, 0% DV), Protein 14g
Contains:
Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the borscht ingredients
- Using a peeler or sharp knife, peel the beets; using the large holes of a box grater, coarsely grate the beets.
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for the fritters. [Zest both lemons and juice 1 lemon; save the remaining zested lemon for another use.]
2
Cook the borscht
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the beets, onion, and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 4 to 5 minutes. Add the vegetable broth and 2 cups [4 cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the beets have softened, 10 to 12 minutes.
Add the cabbage and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper. While the borscht is cooking, prepare the zucchini and white bean fritters.
3
Make the fritters; prep the garnish
- Rinse the white beans.
- Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
- Coarsely chop enough dill to measure 1 tablespoon [2 TBL]; set aside for garnish. Save any remaining dill for another use.
In a medium bowl, add the beans and season with salt and pepper. Using the bottom of a cup or bowl, lightly mash until a chunky paste forms, leaving some beans whole. Stir in the zucchini, fritter blend, and lemon zest. Using wet hands, form the mixture into four [eight] ½-inch-thick fritters.
4
Cook the fritters
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fritters and cook, turning once, until lightly browned, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.
Serve
Transfer the borscht to individual bowls and garnish with the dill. Serve the fritters on the side.
Kids Can!
- Measure the onion.
- Juice the lemon.
- Rinse the white beans.
- Squeeze the zucchini in a towel.
- Mash the beans.