Russian borscht

Yield: 4 Servings

Measure Ingredient
Vegetable cooking spray
8 cups Finely chopped cabbage
2 cups Chopped onion
63 ounces Low-sodium chicken broth, (6 cans)
1 teaspoon Cream of tartar
3 cups Diced unpeeled round red potato
2½ cup Peeled diced fresh beets
32 ounces Diced peeled tomatoes, (2 cans) undrained
2 teaspoons Dried whole dillweed
¾ cup Low-fat sour cream

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and onion; saute 8 minutes or until crisp-tender.

Remove from heat; set aside.

Combine chicken broth and cream of tartar in an 8-quart Dutch oven or stockpot, and stir well. Add potato and beets; bring to a boil. Reduce heat, and simmer, uncovered 20 minutes or until tender. Add cabbage mixture, tomatoes, and dillweed; stir well, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Yield: 4-½ quarts (serving size: 1-½ cups soup and 1 tablespoon sour cream).

Per serving: 208 Calories; 2g Fat (6% calories from fat); 27g Protein; 40g Carbohydrate; 3mg Cholesterol; 1026mg Sodium Serving Ideas : Serve with sour cream.

NOTES : Carol Perez, of Willits, California, reduced the butter and cream in this classic Russian soup to suit her healthier lifestyle.

Recipe by: Cooking Light, Mar/Apr 1993, page 106 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.

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