Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 bunch beets with the tops removed and chopped1 cup cabbage chopped1 cup chopped onion2 tsp canola oil1 28 oz can tomatoes, diced2 cups vegetable broth that isnt too salty. 2 tsp granulated sugar1 oz lemon juiceSalt and pepper to taste2 Tbsp Light sour cream
Peel and grate beets, reserving the beet tops. Chop the beet tops finely. Shred the cabbage. Chop the onions. Using a large soup pot, saute the onions in the canola oil until the onions are transparent.
Add the canned tomatoes including the juice and the vegetable broth, bring to a boil. Simmer for 20 minutes. Add the grated beets and chopped cabbage. Cook for 30 minutes.
Add sugar and lemon to taste for sweet and sour
flavor. Salt and pepper to taste. The soup is improved with a generous amount of ground pepper.
Serve with a small amount of sour cream in the center of the bowl.
Number of Servings: 6
Recipe submitted by SparkPeople user BUMBLEBBB.
Add the canned tomatoes including the juice and the vegetable broth, bring to a boil. Simmer for 20 minutes. Add the grated beets and chopped cabbage. Cook for 30 minutes.
Add sugar and lemon to taste for sweet and sour
flavor. Salt and pepper to taste. The soup is improved with a generous amount of ground pepper.
Serve with a small amount of sour cream in the center of the bowl.
Number of Servings: 6
Recipe submitted by SparkPeople user BUMBLEBBB.
Nutritional Info Amount Per Serving
- Calories: 89.1
- Total Fat: 3.1 g
- Cholesterol: 1.9 mg
- Sodium: 260.0 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.1 g
- Protein: 2.2 g
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