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BEET BORSCHT

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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

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