Quick Beet Borscht Recipes
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
QUICK BEET BORSCHT
I adopted this recipe from the zaar account in Feb/05. It looked like something I would like to make and enjoy eating.
Provided by Winnipeg Mel
Categories Meat
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dilute the broth using the juice from the red beets instead of water.
- Put aside the beets for other uses.
- Add 1 cup water.
- Cook the borscht for 5 minutes.
- Season.
- Add wine.
Nutrition Facts : Calories 44, Fat 0.1, Sodium 44.7, Carbohydrate 6.7, Fiber 1.6, Sugar 4.6, Protein 0.9
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