Beet And Cabbage Borscht Recipe

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Ingredients:

Serving

4 cups water
4 medium beets, peeled and cut into julienne (long, thin) strips
1 medium onion, finely diced
1-1/2 cups shredded green cabbage
note: the recipe calls for green but i have used red cabbage.
2 beef bouillon cubes
1 tsp. freshly ground black pepper
1 bay leaf
1 cup low-sodium tomato sauce
1 tbsp. lemon juice
fresh dill or parsley for garnish

Directions:

Bring all the ingredients (except the garnish) to a boil in a 2 quart soup pot and simmer for 30-40 minutes.
Remove the bay leaf, ladle the soup into bowls, and garnish with a sprig of dill or chopped fresh parsley.
Serves 6
Per (1 Cup) Serving: 49 Cal; 00 g Total Fat; 10 g Carb; 00 mg Cholesterol; 345 mg Sodium; 3 g Dietary Fiber; 2 g Protein; 7 g Sugars. Exchanges: 2 Vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.57 Kcal (450 kJ)
Calories from fat	0.12 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	574.57mg	24%
Potassium	535.39mg	11%
Total Carbs	23.76g	8%
Sugars	9.26g	37%
Dietary Fiber	3.09g	12%
Protein	6.76g	14%
Vitamin C	18.8mg	31%
Iron	1.1mg	6%
Calcium	54.7mg	5%

Amount Per 100 g
Calories	21.85 Kcal (91 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	116.72mg	24%
Potassium	108.76mg	11%
Total Carbs	4.83g	8%
Sugars	1.88g	37%
Dietary Fiber	0.63g	12%
Protein	1.37g	14%
Vitamin C	3.8mg	31%
Iron	0.2mg	6%
Calcium	11.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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