Serves:
8
Serving Size:
10 ounces
Prep Time:
20 minutes
Inactive:
20 minutes
Cook:
50 minutes
TOTAL:
90 minutes
INGREDIENTS:
• 2 cartons low-sodium beef stock
• 1 red potato, diced
• 1 red beet, shredded
• 1 carrot, shredded
• 1 large leaf cabbage, slivered
• ½-bulb fennel, diced (save fennel
fronds for garnish)
• ½ medium white or yellow onion, diced
• 4 cloves garlic, minced
INSTRUCTIONS:
In a deep soup pot, add 6 tablespoons extra-olive oil, garlic, onion and 1 pinch of salt to extract
flavors. Sweat until onions and garlic are turning brown. Next, add potatoes and beef stock and
bring to a boil. While you wait, in a separate skillet, add 2 tablespoons olive oil, beets, carrots,
cabbage and fennel bulb. Cook on medium heat until halfway done. At this point, add red wine to
the skillet and stir thoroughly. Let simmer for about 5 to 7 minutes. Next, add skillet mixture to the
pot. Add 2 pinches salt and 3 dashes pepper to season, then stir to combine. Allow to simmer for
about 20 minutes or until potatoes are soft. Once the potatoes are done, turn off the stove. Add
tarragon and stir to combine (the smell is heavenly!). Serve in a bowl, and add ½-teaspoon sour
cream per serving. Garnish with fennel fronds. Enjoy!
NUTRITIONAL VALUE:
Calories: 329
Sodium: 105 mg
Fat: 19 g
Carbohydrates: 16 g
Protein: 18 g
Sugars: 4 g
BENEVOLENT
BORSCH
BLUE
MARCUS
Store 4638
Alexandria, VA
POINTS PER
SERVING
10
52
Borsch is a highly versatile recipe out of Ukraine
and Russia, with dozens of ways to make it.
Marcus developed this recipe while studying the
names of food during a Russian language class:
“Hearty, savory, it can be enjoyed hot or cold. And
best of all, it's not only delicious, it's incredibly healthy!”
• 1/3-cup tarragon, finely chopped
• 1 cup red wine
• 3 pinches salt
• 3 dash pepper
• tablespoons extra-virgin olive oil
• 4 teaspoons sour cream
• 1 tablespoon fennel fronds, finely chopped,
per serving
