Beet Borscht

Beet Borscht
Recipe type: Soups and Stews
Cuisine: Eastern European
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4 medium beets, peeled, cut into julienne strips
  • 8 ounces low-fat smoked Polish sausage, sliced
  • ½-1 tbsp margarine
  • 6 cups reduced-sodium fat-free beef broth
  • 1 small head red cabbage, thinly sliced or shredded
  • 2 carrots, cut into julienne strips
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2-3 tsp sugar
  • 2 tbsp cider vinegar
  • Salt and pepper to taste
  • Finely chopped dill weed or parsley, as garnish
  1. Sauté beets and sausage in margarine in Dutch oven 3 to 4 minutes.
  2. Add broth, cabbage, carrots, garlic, bay leaf, sugar and vinegar; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes. Discard bay leaf; season to taste with salt and pepper.
  3. Pour soup into bowls; sprinkle with dill weed.
Nutrition Information
Serving size: 1¼ cups Calories: 120 Fat: 3.7g Saturated fat: 0.4g Carbohydrates: 13.1g Sodium: 437mg Fiber: n/a Protein: 10.9 Cholesterol: 17.2mg


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