Borscht for Busy People

Title:
Borscht for Busy People

Yield:
6 Servings

Categories:
Beans,
Cabbage,
Onions,
Soups




Ingredients:





     6 c  Packaged shredded cabbage


          -with carrot; (coleslaw mix)


     1 c  Vegetable or beef broth


    15 oz Can great northern beans;


          -rinsed/drained


     1 cn Tomatoes; (14 1/2 oz.) cut


          -up


     1 cn Sliced beets; (14 1/2 oz.)


     1 cn Tomato sauce; (8 oz.)


     1 lg Onion; sliced and separated


          -into rings


   1/4 c  Sugar


     2 tb Vinegar


   1/4 ts Pepper


   1/4 ts Dillweed; (optional)


     6 tb Light dairy sour cream;


          -(optional)


     6    Sprigs fresh dill; optional






 This chill-banishing soup took the grandmothers of Russia hours to prepare.


 Ours is ready almost asfast as you can set the table, thanks to canned


 broth and veggies and coleslaw mix.


 


 In a 4-quart Dutch oven combine cabbage with carrot, vegetable or beef


 broth, beans, undrained tomatoes, undrained beets, tomato sauce, onion,


 sugar, vinegar, pepper, and dillweed, if desired. Bring to boiling; reduce


 heat. Cover and simmer for 20 minutes. Serve in soup bowls. Garnish with


 sour cream and dill, if desired. Makes 6 main-dish servings.


 


 Nutrition facts per serving. 195 cal., 2 g total fat (1 g sat. fat), 2 mg


 chol., 758 mg sodium, 41 g carbo., 6 g fiber, and 9 g pro. Daily Value: 36%


 vit. A, 95 % vit. C, I I% calcium, and 19% iron. Recipe from old Magazine


 article.


 


 Recipe by: Scanned from Old Magazine article


 


 Posted to MC-Recipe Digest V1 #1005 by Roberta Banghart


 
on Jan 12, 1998