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This is one of my favorite soups. It makes good use of the many vegetables that are being harvested this time of year here in North Dakota.
This recipe is:
Diabetic Friendly
Nutritional Facts One serving (1 cup, without sour cream) equals 110 calories, 1 g fat (0 saturated fat), 0 cholesterol, 227 mg sodium, 26 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Originally published as Barley Borscht in Country August/September 1992, p49
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Reviewed on Aug. 24, 2011 by Hannah0418
DELISH!!! 1st time making borscht - will definately make again. i omitted the rutabaga. added diced cooked chicken. the 1/4 cup vinegar gives it a nice flavor but if you prefer your borscht more sour like i do, than add a tad more. i used whipping cream instead of sour cream.
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