Beet Borscht
4 medium beets, peeled, cut into julienne strips
8 oz low fat smoked Polish sausage, sliced
1/2 to 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 to 3 tsp sugar or sugar substitute
2 Tbsp cider vinegar
salt and pepper, to taste
finely chopped dill weed or parsley, as garnish
Saute beets and sausage in margarine in Dutch oven 3 to 4 minutes.
Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar then
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. Pour soup into
bowls and sprinkle with dill weed.
Makes: 8 servings (about 1 1/4 cups each)
Nutritional Information Per Serving: Calories: 120, Protein: 10.9 g,
Sodium: 437 mg, Cholesterol: 17.2 mg, Fat: 3.7 g, Saturated Fat: 0.4 g,
Carbohydrates: 13.1 g
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