Easy Borscht Soup Recipe
Servings: 4
Ingredients
- 15 ounce Beets red,cooked,cubed
- 2 Tbsp. Butter
- 1 lrg Onion,finely minced
- 6 ounce Cabbage,cut fine in strips
- 2 Tbsp. Wine Vinegar, red
- 2 x Tomatoes,peeled,cubed
- 1 tsp Sugar
- 4 x Parsley twigs,tied together
- 1 x Bay Leaf
- 1 63/1000 quart Vegetable broth Salt Pepper
- 1/2 c. Lowfat sour cream
- 1 bn Dill, minced
Directions
- 1. Saute/fry the onion in the butter;add in the beets and the cabbage and saute/fry.
- 2. Add in the rest of the ingridients, cover and simmer till all is soft;stir often.
- 3. Taste again and seson, if needed; remove parsley and bayleaf.
- 4. Put soup in plates or possibly mugs and add in i dollop of lowfat sour cream in the middle and sprinkle with dill. Serve warm. Translated by Brigitte Sealing
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 103 | 60% |
| Total Fat 11.76g | 15% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 129mg | 5% |
| Potassium 456mg | 13% |
| Total Carbs 15.69g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 10.14g | 7% |
| Protein 2.94g | 5% |
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