Borscht With Cabbage And Beets Recipe
Ingredients
- 1 c. celery, finely diced (include leaves & stalks)
- 1/2 c. carrots, finely diced
- 1/2 c. onions, diced
- 2 c. finely shredded cabbage
- 1 c. tomato juice
- 1 c. shredded canned beets
- 1/2 teaspoon sugar
- Onion broth
- Bay leaf
- Black pepper
- Salt & pepper to taste
Directions
- Cover celery, carrots and onions with boiling water (about 1 1/2 c.). Cook covered for 30 min. Add in cabbage, tomato juice, onion broth, bay leaf, black pepper and beets. Cook 30 to 45 min more. Add in sugar and salt to taste. Stir and serve. Let soup cold uncovered or possibly with cover partly off. Cover and chill. It will last for days. If soup gets thick, stir in warm water and onion broth. Serves 4.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 768g | |
| Calories 223 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1176mg | 49% |
| Potassium 1440mg | 41% |
| Total Carbs 50.25g | 13% |
| Dietary Fiber 13.5g | 45% |
| Sugars 30.64g | 20% |
| Protein 7.39g | 12% |
