Diet Borscht with Zucchini and Greens

Wash beetroots thoroughly and cut the greens off.

Cut onions, celery stalks, carrots and beetroots into cubes. Heat some oil on a frying pan and cook until the onion turns translucent. Then add tomato puree and cook for 5-7 minutes.

Add water to a pot and bring to a boil. Add finely shredded cabbage and beetroot greens, chopped green bell peppers and cubed zucchini and bring everything to a boil. Cook for 5-10 minutes and then add sauteed vegetables.

Add peppercorns, cook for 5 more minutes and remove from heat.

You will need:

For borscht:

• Water – 6 cups
• Beetroot with greens – 8 oz
• Fresh green cabbage – 7 oz
• 1 carrot
• 1 white onion
• ½ green bell pepper
• 1 celery stalk
• 1 zucchini
• Tomato puree – 5 tablespoons
• Vegetable oil – 2 tablespoons
• 5 peppercorns
• Salt – to taste

Options

1. You can use ¼  celery root instead of a celery stalk
2. You can serve borscht and sprinkle with chopped celery greens, dill and green onions.