Borscht - quick
- Number of Servings: 6
Ingredients
3 cups beets, peeled and diced1 cup onion, diced1 cup potato, diced1 cup carrot, diced2 cups red cabbage, sliced thinly4 cups vegetable broth2 bay leaves1/2 to 1 tsp paprika1/2 to 1 tsp dill weed, dried1/4 tsp black pepper1 cup kidney beans (canned, rinsed)1 Tbsp lemon juice
Place all vegetables in a medium soup pot. Add bay leaves, paprika, pepper, and dill then pour in broth. Bring to a boil, lower heat to simmer, cover and let cook for about a half hour or until veggies are tender. Stir regularly.
Remove bay leaves. Remove 1/3 of soup to another container (or blender), add kidney beans and blend until smooth. Return blended portion to soup pot. Stir in lemon juice.
If you want an even chunkier, broth based soup then simply stir in beans without pureeing any soup or the beans.
Zero fat means you can indulge in a dab of sour cream to garnish the borscht. One serving is 1.33 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGABOMB.
Remove bay leaves. Remove 1/3 of soup to another container (or blender), add kidney beans and blend until smooth. Return blended portion to soup pot. Stir in lemon juice.
If you want an even chunkier, broth based soup then simply stir in beans without pureeing any soup or the beans.
Zero fat means you can indulge in a dab of sour cream to garnish the borscht. One serving is 1.33 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGABOMB.
Nutritional Info Amount Per Serving
- Calories: 125.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 850.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 7.1 g
- Protein: 4.9 g
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