• 1 Rating

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
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

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

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

Nutrition Facts

0 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 0 mg sodium. 0 g carbohydrates; 0 g fiber; 0 g protein; 0 RE vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0