SoupStew - Beet Borscht
Source of Recipe
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Recipe Link: http://diabeticgourmet.com/book_archive SoupStew - Beet Borscht
4 medium beets, peeled, cut into julienne strips
8 ounces low-fat smoked Polish sausage, sliced
1/2-1 tablespoon margarine
6 cups reduced-sodium fat-free beef broth
1 small head red cabbage, thinly sliced or shredded
2 carrots, cut into julienne strips
1 clove garlic, minced
1 bay leaf
2-3 teaspoons sugar or Splenda
2 tablespoons cider vinegar
Salt and pepper, to taste
Finely chopped dill weed or parsley, as garnish
Saute beets and sausage in margarine in Dutch oven 3 to 4
minutes. Add broth, cabbage, carrots, garlic, bay leaf, sugar,
and vinegar; heat to boiling. Reduce heat and simmer, covered,
until vegetables are tender, 20 to 30 minutes. Discard bay leaf;
season to taste with salt and pepper. Pour soup into bowls;
sprinkle with dill weed.
Yield: 8 servings (about 1-1/4 cups each)
Nutritional Information Per Serving (1-1/4 cups each):
Calories: 120, Fat: 3.7 g, Saturated Fat: 0.4 g, Cholesterol: 17.2 mg,
Sodium: 437 mg, Protein: 10.9 g, Carbohydrate: 13.1 g
Diabetic Exchanges: 3 Vegetable, 1 Meat
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