Nutritional Information For Russian Beet Borscht

Servings: Makes 6
Nutrition information per serving:

2 Tablespoons

Vegetable oil

1 Small

Onion, chopped

1 Cup

Celery, thinly sliced

7 Cups

Water

2 Cups

Shredded red cabbage

1 Can

Whole beets (reserve liquid), drained and shredded

1 1/2 Cups

Tomatoes, finely chopped

1 Can (6 oz)

Tomato paste

1 Cup

Cider vinegar

3 Tablespoons

Beef-flavour instant bouillon granules or cubes

1 Tablespoon

Dried dill weed

Nonfat sour cream (optional)

  1. Put oil in large saucepan; place over medium-high heat. Add onion and celery; cook about 4 minutes, or until tender.
  2. Add water, beets with their liquid and remaining ingredients except sour cream; bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes.
  3. Ladle into bowls and top with sour cream. Refrigerate leftovers.

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