Rating: 3 stars
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This Polish and Russian vegetable side soup recipe is low in calories and easy to make. Adjust the amount of sugar added depending on the sweetness of the beets.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off all but 1 inch of beet stems and roots; wash. Do not peel.

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  • In a 6 to 8 quart Dutch oven combine beets, onions, and salt. Add water. Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Cool slightly. Slip skins off beets; discard. Cut beets into large pieces.

  • Stir in sugar and lemon juice. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cover and chill, if desired.

  • To serve, ladle soup into bowls, using one onion half per serving. Sprinkle cabbage over soup. Makes 8 side-dish servings.

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