Borscht With Cabbage And Beets Recipe

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Ingredients

Cost per recipe $5.90 view details
  • 1 c. celery, finely diced (include leaves & stalks)
  • 1/2 c. carrots, finely diced
  • 1/2 c. onions, diced
  • 2 c. finely shredded cabbage
  • 1 c. tomato juice
  • 1 c. shredded canned beets
  • 1/2 teaspoon sugar
  • Onion broth
  • Bay leaf
  • Black pepper
  • Salt & pepper to taste

Directions

  1. Cover celery, carrots and onions with boiling water (about 1 1/2 c.). Cook covered for 30 min. Add in cabbage, tomato juice, onion broth, bay leaf, black pepper and beets. Cook 30 to 45 min more. Add in sugar and salt to taste. Stir and serve. Let soup cold uncovered or possibly with cover partly off. Cover and chill. It will last for days. If soup gets thick, stir in warm water and onion broth. Serves 4.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 768g
Calories 223  
Calories from Fat 9 4%
Total Fat 1.08g 1%
Saturated Fat 0.25g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1176mg 49%
Potassium 1440mg 41%
Total Carbs 50.25g 13%
Dietary Fiber 13.5g 45%
Sugars 30.64g 20%
Protein 7.39g 12%
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