Russian Borscht

Categories: Soups and, Stews
Yield: 4 Servings

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.

Recipe by: Cooking Light, Mar/Apr 1993, page 106

Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.

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