Guest guest Posted August 13, 2006 Report Share Posted August 13, 2006 BEET BORSCHT Yield: 8 servings (about 1-1/4 cups each) Source: " 1,001 Delicious Recipes for People with Diabetes " Info: http://diabeticgourmet.com/book_archive/details/22.shtml INGREDIENTS - 4 medium beets, peeled, cut into julienne strips - 8 ounces low-fat smoked Polish sausage, sliced - 1/2-1 tablespoon margarine - 6 cups reduced-sodium fat-free beef broth - 1 small head red cabbage, thinly sliced or shredded - 2 carrots, cut into julienne strips - 1 clove garlic, minced - 1 bay leaf - 2-3 teaspoons sugar or Splenda - 2 tablespoons cider vinegar - Salt and pepper, to taste - Finely chopped dill weed or parsley, as garnish DIRECTIONS Saute beets and sausage in margarine in Dutch oven 3 to 4 minutes. Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes. Discard bay leaf; season to taste with salt and pepper. Pour soup into bowls; sprinkle with dill weed. Nutritional Information Per Serving (1-1/4 cups each): Calories: 120, Fat: 3.7 g, Saturated Fat: 0.4 g, Cholesterol: 17.2 mg, Sodium: 437 mg, Protein: 10.9 g, Carbohydrate: 13.1 g Diabetic Exchanges: 3 Vegetable, 1 Meat RECIPE FROM THE ARCHIVE: Chocolate Cheesecake http://diabeticgourmet.com/recipes/html/135.shtml friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote Link to comment Share on other sites More sharing options...
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