Linda's Bean And Beet Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 beet (2" dia) Beets, fresh 1 medium (2-1/2" dia) Onions, raw 3 cup, shredded Cabbage, fresh 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw 8 cup Vegetable Broth 2 cup Beans, red kidney 1.5 tsp Dill weed, dried 1 tsp Thyme, ground 3 tsp Lemon Juice 'Real Lemon' 100% juice 1 dash Salt 1 dash Pepper, black 1 tbsp Butter, unsalted
Coarsely grate the beets and set aside. Chop the onions and set aside. Chop the potatoe fine, and set aside. Shred the cabbage, and set aside. Drain and rinse the beans, and set aside.
Heat the vegetable broth in a large pot. Add the onion and gated beets. Bring to a gentle boil, and boil for about 10 minutes. Add the cabbage and potatoe and boil for an additional 10 minutes. Add the kidney beans, salt, and pepper. Cook about 5 minutes on low.
Add the butter, dill, thyme, and lemon. Add salt, and black pepper according to your taste.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESTYCATLADYP.
Heat the vegetable broth in a large pot. Add the onion and gated beets. Bring to a gentle boil, and boil for about 10 minutes. Add the cabbage and potatoe and boil for an additional 10 minutes. Add the kidney beans, salt, and pepper. Cook about 5 minutes on low.
Add the butter, dill, thyme, and lemon. Add salt, and black pepper according to your taste.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESTYCATLADYP.
Nutritional Info Amount Per Serving
- Calories: 253.0
- Total Fat: 3.7 g
- Cholesterol: 7.8 mg
- Sodium: 2,423.3 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 13.1 g
- Protein: 9.8 g
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