Borscht for busy people

Yield: 6 Servings

Measure Ingredient
6 cups Packaged shredded cabbage with carrot; (coleslaw mix)
1 cup Vegetable or beef broth
15 ounces Can great northern beans; rinsed/drained
1 can Tomatoes; (14 1/2 oz.) cut up
1 can Sliced beets; (14 1/2 oz.)
1 can Tomato sauce; (8 oz.)
1 large Onion; sliced and separated into rings
¼ cup Sugar
2 tablespoons Vinegar
¼ teaspoon Pepper
¼ teaspoon Dillweed; (optional)
6 tablespoons Light dairy sour cream; (optional)
6 \N Sprigs fresh dill; optional

This chill-banishing soup took the grandmothers of Russia hours to prepare.

Ours is ready almost asfast as you can set the table, thanks to canned broth and veggies and coleslaw mix.

In a 4-quart Dutch oven combine cabbage with carrot, vegetable or beef broth, beans, undrained tomatoes, undrained beets, tomato sauce, onion, sugar, vinegar, pepper, and dillweed, if desired. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Serve in soup bowls. Garnish with sour cream and dill, if desired. Makes 6 main-dish servings.

Nutrition facts per serving. 195 cal., 2 g total fat (1 g sat. fat), 2 mg chol., 758 mg sodium, 41 g carbo., 6 g fiber, and 9 g pro. Daily Value: 36% vit. A, 95 % vit. C, I I% calcium, and 19% iron. Recipe from old Magazine article.

Recipe by: Scanned from Old Magazine article Posted to MC-Recipe Digest V1 #1005 by Roberta Banghart <bobbi744@...> on Jan 12, 1998

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