Quick & Easy Borscht

Ingredients

• 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
• 1 tablespoon olive oil
• 1 small russet potato peeled and diced (1/4-inch), about 1 cup diced
• 4 cups coleslaw mix
• 1 clove garlic, minced
• 6 cups low sodium vegetable broth
• 1 Bay leaf
• Salt
• Pepper
• Sour cream
• Chopped fresh dill, optional

Directions

Makes 4 – 6 servings.

1. Drain beets; discard liquid.

2. Heat oil in large saucepan or Dutch oven over medium heat. Add potato pieces and coleslaw mix. Cook 5 to 7 minutes or until vegetables are softened, stirring occasionally. Stir in garlic.

3. Add vegetable broth and bay leaf. Reduce heat and simmer 10 minutes. Add beets. Continue simmering about 5 minutes or until potatoes are tender. Season with salt and pepper, as desired.

4. Serve topped with sour cream and chopped fresh dill, if desired.