Summer Borscht with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 10-oz can tomato sauce1 16-oz can diced tomatoes1 qt Chicken or Vegetable Stock1 carrot chopped3 stalks celery chopped1 cup chopped onion1 tsp dill weed, dried1 tsp savory, dried1 tsp parsley, dried2 cups brown rice, cooked.5 head cabbage, corsely chopped
Pour chicken stock into large pot and add chopped carrot, onion, and celery.
Bring to a boil, then turn down to low.
Add dill, savory, and parsley.
Simmer for apx. 15 min.
Add chopped cabbage and rice.
Simmer for 5 min.
Makes 16 1cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user JULIEG108.
Bring to a boil, then turn down to low.
Add dill, savory, and parsley.
Simmer for apx. 15 min.
Add chopped cabbage and rice.
Simmer for 5 min.
Makes 16 1cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user JULIEG108.
Nutritional Info Amount Per Serving
- Calories: 77.2
- Total Fat: 1.2 g
- Cholesterol: 1.8 mg
- Sodium: 241.9 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.4 g
- Protein: 3.4 g
Member Reviews
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AQUAJANE
Did you forget the beets? I thought borscht was a beet soup - 12/14/09
Reply from JULIEG108 (12/14/09)
It can have beets. It all depends on where your family originates from. I had no idea that borscht normally has beets until I was an adult. If you feel the need for beets, it wouldn't harm the recipe at all to add some diced beets--they'll just turn everything a lovely shade of pink.