Vegetarian

Linda's Bean And Beet Borscht is for Soup.

Linda's Bean And Beet Borscht takes 10 minutes to prepare.

Linda's Bean And Beet Borscht takes 30 minutes to cook.

Linda's Bean And Beet Borscht makes 4 servings.

The ingredients for Linda's Bean And Beet Borscht are:

3 beet (2" dia) Beets, fresh
1 medium (2-1/2" dia) Onions, raw
3 cup, shredded Cabbage, fresh
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
8 cup Vegetable Broth
2 cup Beans, red kidney
1.5 tsp Dill weed, dried
1 tsp Thyme, ground
3 tsp Lemon Juice 'Real Lemon' 100% juice
1 dash Salt
1 dash Pepper, black
1 tbsp Butter, unsalted

Here is how you make Linda's Bean And Beet Borscht:

Coarsely grate the beets and set aside. Chop the onions and set aside. Chop the potatoe fine, and set aside. Shred the cabbage, and set aside. Drain and rinse the beans, and set aside. Heat the vegetable broth in a large pot. Add the onion and gated beets. Bring to a gentle boil, and boil for about 10 minutes. Add the cabbage and potatoe and boil for an additional 10 minutes. Add the kidney beans, salt, and pepper. Cook about 5 minutes on low. Add the butter, dill, thyme, and lemon. Add salt, and black pepper according to your taste. Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TESTYCATLADYP.

The nutritional information for Linda's Bean And Beet Borscht is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 253.0

• Total Fat: 3.7 g
• Cholesterol: 7.8 mg
• Sodium: 2,423.3 mg
• Total Carbs: 45.9 g
• Dietary Fiber: 13.1 g
• Protein: 9.8 g

The dietary needs meet for Linda's Bean And Beet Borscht is Vegetarian