Beet Borscht

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.


Beet Borscht

by 6  people


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Yield: 8 side-dish servings
Prep Time: 20 mins
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Ingredients
  • 3   pounds 
    beets, tops removed
  • 3   
    medium onions, halved lengthwise (about 1 pound)
  • 1   teaspoon 
    salt
  • 10   cups 
    water
  • 1/4  cup 
    sugar
  • 1/4  cup 
    lemon juice
  • 1 1/2  cups 
    finely shredded green cabbage
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: cal. (kcal) 0, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 0, fiber (g) 0, pro. (g) 0, vit. A (RE) 0, vit. C (mg) 0, sodium (mg) 0, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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