Sausage Borscht
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 120.3
- Total Fat: 3.4 g
- Cholesterol: 8.0 mg
- Sodium: 1,158.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.5 g
- Protein: 10.2 g
View full nutritional breakdown of Sausage Borscht calories by ingredient
Introduction
Beet and onion soup with extra lean sausage. Beet and onion soup with extra lean sausage.Number of Servings: 10
Ingredients
-
1 T. oil
1 large red onion, thinly sliced
1 pound spicy pork sausage, extra lean
1 tsp. fennel seeds
1/2 tsp. dill seeds
2 beef bouillon cubes
4 cups water
3 15-oz. cans beets (NOT pickled), drained
1 tsp. salt
1 tsp. pepper
Tips
I like to use fat free plain yogurt in place of sour cream.
I used homemade extra lean spicy pork sausage and that is what is reflected in the nutrition count.
Directions
Boil water and combine with bouillon cubes. Set aside.
In large saucepan, heat oil, add onion and cook until soft. Add sausage, crumbled, and cook 3-5 minutes until lightly browned. Add fennel and dill seeds and cook another 30 seconds.
Add the bouillon and bring to a simmer.
Chop or grate the beets. (If using fresh beets, grate them.) Add to the pot. Bring to a simmer and cook for 5 minutes.
Season with salt and pepper.
Ladle into bowls and serve.
OPTIONAL: Top with sour cream and/or chopped fresh dill. (Not included in nutrition info.)
Serving Size: Makes about 10 one-cup servings.
In large saucepan, heat oil, add onion and cook until soft. Add sausage, crumbled, and cook 3-5 minutes until lightly browned. Add fennel and dill seeds and cook another 30 seconds.
Add the bouillon and bring to a simmer.
Chop or grate the beets. (If using fresh beets, grate them.) Add to the pot. Bring to a simmer and cook for 5 minutes.
Season with salt and pepper.
Ladle into bowls and serve.
OPTIONAL: Top with sour cream and/or chopped fresh dill. (Not included in nutrition info.)
Serving Size: Makes about 10 one-cup servings.
