• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Russian Borscht

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • Vegetable cooking spray
  • 8 c Finely chopped cabbage
  • 2 c Chopped onion
  • 63 oz Low-sodium chicken broth, (6
  • -cans)
  • 1 ts Cream of tartar
  • 3 c Diced unpeeled round red
  • -potato
  • 2 1/2 c Peeled diced fresh beets
  • 32 oz Diced peeled tomatoes, (2
  • -cans) undrained
  • 2 ts Dried whole dillweed
  • 3/4 c Low-fat sour cream


Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add cabbage and onion; saute 8 minutes or until crisp-tender.
Remove from heat; set aside.

Combine chicken broth and cream of tartar in an 8-quart Dutch oven or
stockpot, and stir well. Add potato and beets; bring to a boil. Reduce
heat, and simmer, uncovered 20 minutes or until tender. Add cabbage
mixture, tomatoes, and dillweed; stir well, and bring to a boil. Reduce
heat, and simmer, uncovered, 10 minutes. Yield: 4-1/2 quarts (serving size:
1-1/2 cups soup and 1 tablespoon sour cream).

Per serving: 208 Calories; 2g Fat (6% calories from fat); 27g Protein; 40g
Carbohydrate; 3mg Cholesterol; 1026mg Sodium

Serving Ideas : Serve with sour cream.

NOTES : Carol Perez, of Willits, California, reduced the butter and cream
in this classic Russian soup to suit her healthier lifestyle.

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