Beet Borscht Soup homemade

Name: Beet Borscht Soup homemade Recipe
Yield: 6
Ingredients: 1.5 cup shredded Cabbage fresh; 2.0 cup Beets fresh; 0.75 cup chopped Onions raw; 2.0 medium Carrots raw; 5.0 clove Garlic; 3.0 medium (2-1/4 to 3-1/4 dia.) Potato raw; 45.0 Grams Tomato Paste; 8.0 cup Campbell's low sodium chicken broth; 0.3 tbsp Apple Cider Vinegar Bragg's Organic

Number of Servings: 6

Ingredients

1.5 cup, shredded Cabbage, fresh2.0 cup Beets, fresh0.75 cup, chopped Onions, raw2.0 medium Carrots, raw5.0 clove Garlic3.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw45.0 Grams Tomato Paste8.0 cup Campbell's low sodium chicken broth0.3 tbsp Apple Cider Vinegar, Bragg's Organic

Directions

Roast the beets whole then allow to cool. Shred carrots, finely chop onions. Soften the carrots and onions I dutch oven with a little bit of oil. Add 1 cup of broth, tomato paste and vinegar and cabbage. Let simmer for 20 min with lid on. Add rest of broth and the potatoes increase temp and cook until potatoes until soft. Shred beets and add to soup with a bay leaf. Cook until finished varnish with parsley.

Serving Size: 2 cups

Number of Servings: 6.0

Recipe submitted by SparkPeople user MANN22.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 140.5
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 943.1 mg
Total Carbs: 28.7 g
Dietary Fiber: 5.5 g
Protein: 7.0 g

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