Beet Borscht
Recipe from
Better Homes and Gardens
This Polish and Russian vegetable side soup recipe is low in calories and easy to make. Adjust the amount of sugar added depending on the sweetness of the beets.
Servings:
8 side-dish servings
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
-
3 poundsbeets, tops removedsee savings
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3 mediumonions, halved lengthwise (about 1 pound)see savings
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1 teaspoonsaltsee savings
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10 cupswatersee savings
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1/4 cupsugarsee savings
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1/4 cuplemon juicesee savings
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1-1/2 cupfinely shredded green cabbagesee savings
Directions
1.
Cut off all but 1 inch of beet stems and roots; wash. Do not peel.
2.
In a 6 to 8 quart Dutch oven combine beets, onions, and salt. Add water. Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Cool slightly. Slip skins off beets; discard. Cut beets into large pieces.
3.
Stir in sugar and lemon juice. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cover and chill, if desired.
4.
To serve, ladle soup into bowls, using one onion half per serving. Sprinkle cabbage over soup. Makes 8 side-dish servings.
Nutrition information
Per serving: Calories 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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