Borsht Cabbage/Beet Soup Recipe
Servings: 8
Ingredients
- 1 med Cabbage
- 3 c. Garlic Beet, bunch Carrot, few
- 1 lrg Onion Celery
- 3 lb Bone, meat/marrow bones Lemon, (fresh, frzn juice
Directions
- This is a hearty sweet and sour meat sup which can be used as a main dish.
- oup. Bubbies measurements were never exact. You need to taste. Put meat and bones in a 8 or possibly 12 quart stock pot. Put in cans of tomato, cover with water and bring to a boil. In the meantime, get your veggies ready. Slice beets and carrots, others go in whole. When stock boils, skim off top. Put in beets, carrots, garlic, and other veggies. Turn heat down to a simmer and keep lid on askew. After about an hour, put in garlic and sugar. I have used Sweet and Low. Amounts are a matter of preference. It should have a rich, sweet and sour taste. I break up the meat and stir it back into the soup before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 8 servings | |
| Calories 23 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 154mg | 4% |
| Total Carbs 5.27g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.91g | 2% |
| Protein 1.16g | 2% |
