Appetizers / Soups / Salads

Borscht - quick is for Dinner.

Borscht - quick takes several minutes to prepare.

Borscht - quick takes several minutes to cook.

Borscht - quick makes 6 servings.

The ingredients for Borscht - quick are:

3 cups beets, peeled and diced
1 cup onion, diced
1 cup potato, diced
1 cup carrot, diced
2 cups red cabbage, sliced thinly
4 cups vegetable broth
2 bay leaves
1/2 to 1 tsp paprika
1/2 to 1 tsp dill weed, dried
1/4 tsp black pepper
1 cup kidney beans (canned, rinsed)
1 Tbsp lemon juice

Here is how you make Borscht - quick:

Place all vegetables in a medium soup pot. Add bay leaves, paprika, pepper, and dill then pour in broth. Bring to a boil, lower heat to simmer, cover and let cook for about a half hour or until veggies are tender. Stir regularly. Remove bay leaves. Remove 1/3 of soup to another container (or blender), add kidney beans and blend until smooth. Return blended portion to soup pot. Stir in lemon juice. If you want an even chunkier, broth based soup then simply stir in beans without pureeing any soup or the beans. Zero fat means you can indulge in a dab of sour cream to garnish the borscht. One serving is 1.33 cups. Number of Servings: 6Recipe submitted by SparkPeople user MEGABOMB.

The nutritional information for Borscht - quick is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 125.5

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 850.8 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 7.1 g
• Protein: 4.9 g

The dietary needs meet for Borscht - quick is Vegan