Low-Cal Borscht
- Number of Servings: 10
Ingredients
Beets, fresh, 3 beet (2" dia) - grated or matchstick cutCarrots, raw, 2 large (7-1/4" to 8-1/2" long) - gratedOnions, raw, 1 large - finely choppedCabbage, savoy, shredded - 2 cupsSoup, beef broth, bouillon, consomme, prepared with equal volume water, commercial, 2 cup (8 fl oz)Beef broth, bouillon, consomme, 8 cup - low sodium preferredWater, tap, 1 cup (optional)Light Butter 2 TbspDill weed, dried, 1 tspLemon juice, 2 tbsp1 tsp dried oregano
1. Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes or until tender.
2. Add cabbage, herbs, and butter, and cook uncovered for about 20 minutes.
3. Stir in lemon juice.
4. Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream. Really great the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELAK74.
2. Add cabbage, herbs, and butter, and cook uncovered for about 20 minutes.
3. Stir in lemon juice.
4. Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream. Really great the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELAK74.
Nutritional Info Amount Per Serving
- Calories: 56.1
- Total Fat: 1.8 g
- Cholesterol: 4.0 mg
- Sodium: 806.0 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.8 g
- Protein: 4.3 g
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