Country Borscht Stew
- Number of Servings: 12
Ingredients
6 1/2 cups grated raw beets1 small head red cabbage, cut into 1/2 inch slices1 3/4 lbs top round roast, cubed into 1/2 inch pieces1 lb. carrots, cut lengthwise and cut crosswise into 1 inch pieces1 lb. parsnips, cut lengthwise and cut crosswise into 1 inch pieces1 large onion chopped1 tsp caraway seeds1/4 tsp ground cloves2.5 cups chicken broth - low fat1.5 cups water2 bay leaves2 tsp dill weed
Heat 8 qt dutch oven over medium high heat. Spray with olive oil spray. Brown beef. Transfer to bowl. Preheat oven to 325. Add carrots, parsnips, onion, caraway seeds, and cloves to pot. Cook about 10 minutes. Stir occasionally. Add cabbage. Cook about 10 minutes more, stirring frequently. Return meat and juices to pot. Stir. Add broth, water, bay leaves and beets. Bring to a boil and loosen any browned bits. Cover. Place in oven and bake for 2 to 2 1/4 hours. Add dill. Stir. Serve with sour cream if desired (not in calculations). 12 - 1 1/3 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CFMOSS.
Number of Servings: 12
Recipe submitted by SparkPeople user CFMOSS.
Nutritional Info Amount Per Serving
- Calories: 238.9
- Total Fat: 4.8 g
- Cholesterol: 60.7 mg
- Sodium: 238.3 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.9 g
- Protein: 27.2 g