* Exported from MasterCook *

BEET BORSCHT

Recipe By :??
Serving Size : 6 Preparation Time :0:45
Categories : 5-10G Low Carb Soup Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb beets, canned -- 500g sliced
Water
2 cans fat-free beef broth -- condensed
2 cups Cabbage -- (finely shredded)
1 cup Celery -- chopped
1/2 cup onion -- chopped
1 lg Bay leaf
1 tsp Salt
1/4 tsp Pepper
2 tbsp Lemon juice
1/2 cup fat-free sour cream -- optional
1 pinch Dillweed

Drain beets, reserving liquid.. Add water to beet juice to make 4 cups; mix with beef broth and pour into a large saucepan. Cut beet into slices if using whole beets and then into julienne strips; add to liquid. Stir in cabbage, celery, onion, bay leaf, salt and pepper. Simmer, uncovered about 30 minutes. Remove bay leaf, stir in lemon juice. Ladle into warm soup bowls. Top each with Tablespoon fat-free sour cream if desired. Sprinkle each with a pinch of dill.



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Per Serving (excluding unknown items): 61 Calories; trace Fat (2.5% calories from fat); 7g Protein; 12g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 750mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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