Guest guest Posted October 2, 2001 Report Share Posted October 2, 2001 * Exported from MasterCook * Beet Borscht Recipe By : The Cooking Cardiologist, by Richard Collins, page 74 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups beets -- peeled and shredded 1 cup carrots -- shredded 1 cup onion -- shredded 2 cups cabbage -- finely shredded 4 cups water 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1 tablespoon lemon juice 6 tablespoons fat-free sour cream -- (optional) Serving Size: 6 Combine all ingredients, except lemon juice and sour cream, in a large saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 30 to 40 minutes. Stir in lemon juice and serve. Garnish with sour cream if desired. Nutritional analysis: Calories 60, Fat 0, Cholesterol 0, Carbohydrate 12, Protein 2, Sodium 165. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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