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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
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 2 cups shredded fresh beets
  • 1 cup shredded carrots
  • 1 cup chopped onion
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 cup shredded cabbage
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • Optional: Sour cream and chopped chives or fresh dill sprigs

Directions

  • 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
1 cup: 48 calories, 2g fat (1g saturated fat), 4mg cholesterol, 375mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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