Vegetarian Borscht
Grilled Cheese Bites
Ingredients
- 1 lb Yukon Gold potatoes, peeled and diced (2 large potatoes)
- 1 onion, diced
- 2 carrots, diced
- 2 Tbsp olive oil
- 1 (14.5-oz) can fire-roasted diced tomatoes with garlic
- 3 (8.8-oz) pkg steamed beets, undrained and diced
- 1 (32-oz) carton low-sodium vegetable broth
- ½ tsp celery salt
- ½ tsp pepper
- 2 Tbsp fresh lemon juice
- ½ cup sour cream
- 2 Tbsp chopped fresh dill
Instructions
- Sauté potatoes, onion, and carrots in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes or until vegetables are crisp-tender.
- Add tomatoes, beets and juice, broth, celery salt, and pepper to Dutch oven. Bring to a boil, reduce heat, cover and simmer 10 minutes.
- Process half of soup until smooth in a blender with center of lid removed so heat can escape; stir back into remaining soup.
- Stir in lemon juice. Top each serving with sour cream and dill.
Side Dish Ingredients
- 6 Tbsp butter, softened
- 12 slices organic whole-grain bread
- 6 slices aged white Cheddar cheese
Side Dish Instructions
- Preheat oven to 450°F. Spread butter on 1 side of each bread slice. Place 6 slices of bread, buttered side down, on a baking sheet.
- Top each with 1 slice cheese and remaining bread slices, buttered side up, to make sandwiches.
- Bake 5 minutes per side or until bread is toasted and cheese is melted. Cut each sandwich into 4 pieces.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
224
|
422
|
646
|
| Fat (g) | 8 | 23 | 31 |
| Sat. Fat (g) | 3 | 11 | 14 |
| Protein (g) | 5 | 15 | 20 |
| Carb (g) | 31 | 44 | 75 |
| Fiber (g) | 6 | 10 | 16 |
| Sodium (mg) | 423 | 576 | 999 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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