Guest guest Posted October 12, 1999 Report Share Posted October 12, 1999 * Exported from MasterCook * Russian Borscht Recipe By : Adapted from Cooking Light, Mar/Apr 1993, page 106 Serving Size : 4 Preparation Time :0:15 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 8 cups finely chopped cabbage 2 cups chopped onion 63 ounces imitation chicken broth -- (6 cans) 1 teaspoon cream of tartar 3 cups diced unpeeled round red potato 2 1/2 cups peeled diced fresh beets 32 ounces diced peeled tomatoes -- (2 cans) undrained 2 teaspoons dried whole dillweed 3/4 cup 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 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). - - - - - - - - - - - - - - - - - - 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. Nutr. Assoc. : 0 2415 0 0 0 4716 2231 1514 0 0 Quote Link to comment Share on other sites More sharing options...
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