Low-Cal Borscht
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 56.1
- Total Fat: 1.8 g
- Cholesterol: 4.0 mg
- Sodium: 806.0 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.8 g
- Protein: 4.3 g
View full nutritional breakdown of Low-Cal Borscht calories by ingredient
Introduction
adapted from RecipeZaar adapted from RecipeZaarNumber of Servings: 10
Ingredients
-
Beets, fresh, 3 beet (2" dia) - grated or matchstick cut
Carrots, raw, 2 large (7-1/4" to 8-1/2" long) - grated
Onions, raw, 1 large - finely chopped
Cabbage, savoy, shredded - 2 cups
Soup, beef broth, bouillon, consomme, prepared with equal volume water, commercial, 2 cup (8 fl oz)
Beef broth, bouillon, consomme, 8 cup - low sodium preferred
Water, tap, 1 cup (optional)
Light Butter 2 Tbsp
Dill weed, dried, 1 tsp
Lemon juice, 2 tbsp
1 tsp dried oregano
Directions
1. Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes or until tender.
2. Add cabbage, herbs, and butter, and cook uncovered for about 20 minutes.
3. Stir in lemon juice.
4. Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream. Really great the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELAK74.
2. Add cabbage, herbs, and butter, and cook uncovered for about 20 minutes.
3. Stir in lemon juice.
4. Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream. Really great the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELAK74.