Beet Borscht Recipe

Beet Borscht Recipe



8 ounces low-fat smoked Polish sausage, sliced (1/2-inch)

2 teaspoons margarine or butter

6 cups reduced sodium fat free beef broth

1 small head red cabbage, thinly sliced or shredded

4 medium beets, peeled, julienned

2 carrots, julienned

1 clove garlic, minced

1 bay leaf

2-3 teaspoons sugar

2 tablespoons cider vinegar

Salt and pepper, to taste

Chopped dill weed, as garnish


Saute sausage in margarine in Dutch oven until browned, about 5 minutes. Add remaining ingredients, except salt, pepper and dill weed; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Season to taste with salt and pepper, sprinkle each bowl of soup with dill weed.


Per Serving:

Calories: 120

% of calories from fat: 25

Fat (gm): 0.4

Saturated fat (gm): 0.6

Cholesterol (gm): 17.2

Sodium (mg): 437

Protein (gm): 10.9

Carbohydrate (gm): 13.1

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