15 Aug Beet Soup (Borscht)
BEET SOUP (BORSCHT)
- 1 tsp vegetable oil
- 1 ½ cups chopped onion
- 1 clove garlic, minced
- 6 cups sodium reduced beef broth (fat free)
- 6 cups beets, peeled and cut into thin strips or chopped
- 1 ½ cups finely chopped cabbage
- 1 cup shredded carrots
- 1/4 cup chopped dill weed
- 3 tbsp red wine vinegar
- 1/4 teaspoon pepper
- sour cream for topping (optional)
In a stockpot or Dutch oven, heat oil over medium heat. Add onions and garlic; sauté for 2 minutes or until onions turn slightly translucent. Add broth and beets; bring to a boil, reduce heat, cover and simmer for 30 to 35 minutes. Add cabbage and carrots; simmer for an additional 20 to 25 minutes or until vegetables are tender. Stir in dill, vinegar and pepper. Cover and simmer for 10 to 15 minutes.
Top with sour cream and additional dill, if desired.
WW Freestyle™ SmartPoints® value 1*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.