Recipe: Vegetable Borscht (using dill and parsley)

VEGETABLE BORSCHT

1 onion, chopped
2 large fresh beets, peeled and chopped
1 medium carrot, sliced
1 large potato, peeled and cubed
12 oz. beef or chicken stock
1/4 small head cabbage, shredded
1 tomato, chopped
2 Tbsp. chopped fresh parsley
1/2 tsp. dried dillweed
1 tsp. salt
Freshly ground pepper
1 tsp. lemon juice
Garnish:
3 Tbsp. low-fat sour cream or plain yogurt

In large saucepan, combine onion, beets, carrot, potato and stock. Bring to a boil; cover and simmer for 30 minutes, skimming foam if necessary.

Add cabbage, tomato, parsley and dill; simmer for 30 minutes longer, or until vegetables are tender.

Season with salt and pepper to taste and lemon juice. Top each serving with 1 teaspoon of sour cream.

Each of the 8 servings contains 60 calories and 1 gram of fat
Source: American Institute for Cancer Research