Beet Borscht Recipe

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A twist on the classic Russian beet soup. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Beet Borscht Recipe
  • Prep: 15 min. Cook: 45 min.
  • Yield: 10 Servings
    •
15 45 60

Ingredients

  • 4 fresh whole beets, peeled and julienned
  • 1 tablespoon butter
  • 6 cups low sodium vegetable broth
  • 1 cup shredded red cabbage
  • 2 medium carrots, julienned
  • 1 garlic clove, minced
  • 1 bay leaf
  • 2 teaspoons sugar
  • 2 tablespoons cider vinegar
  • Cooking spray
  • 8 ounces vegetarian sausage links
  • Pinch salt, to taste
  • Pinch black pepper, to taste
  • Pinch chopped parsley or dill

Directions

  • In Dutch oven or large pot, over medium heat, combine beets and butter. Cook 3 - 4 minutes.
  • Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar. Bring to boil.
  • Lower heat, cover pot, simmer 20 - 30 minutes or until vegetables are soft.
  • Lightly coat frying pan with cooking spray and heat over medium. Saute sausage 5 minutes, or until browned.
  • Remove sausage from pan, slice into 1-inch pieces. Add to soup, stir. Cook 5 minutes. Sprinkle with salt and pepper.
  • When ready to serve, garnish with parsley or dill weed.

Nutritional Facts 1 serving equals 62 calories, 2 g fat (1 g saturated fat), 190 mg sodium, 8 g carbohydrate, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/4 fat.

Originally published as Beet Borscht Provided by dLife®

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