Just walk into any room and you’ll hear someone say they’re happy to see the holidays gone – along with the overload of sweets and fattening foods.
You would find me right in the mix – it’s time to get back on track. The abundance of sweets isn’t my downfall, but the variety of savory appetizers and incredible meals left me feeling the worse for wear.
After reading about the antioxidant, anti-inflammatory, and detoxification benefits of beets, I decided that Borscht would be my lunch of choice for the next week.
It was simple to make, and amazingly delicious – most likely due to the beef broth that gives it depth and heartiness.
I would make this easy soup/stew again in a heartbeat. If nothing else, that ruby red color is amazing!
Serves 6 - 2 cup servings
- 4 cups beets, shredded
- 1 ½ cups carrots, shredded
- 1 cup onion, chopped
- 2 cups water
- 4 cups low sodium beef broth
- 2 large bay leaf
- 1 ½ cups cabbage, shredded
- 4 cups potato, cubed
- ½ cup parsley, finely chopped
- 2 tablespoons lemon juice
- 6 tablespoons light sour cream
- In a dutch oven over medium high heat bring beets, carrots and onion to a boil. Reduce heat and cover. Simmer for 20 minutes.
- Add beef broth, cabbage, potatoes and bay leafs. Simmer another 20 minutes until vegetables are tender. Remove bay leaf and add parsley and lemon juice and simmer another 5 minutes.
- Top each bowl with sour cream.
Calories: 183 Weight Watchers PointsPlus 4 Total Fat: 1.50g Cholesterol: 7mg Sodium: 1204mg Total Carbs: 34.03g Dietary Fiber: 6.95g Sugars: 11.44g Protein: 8.99g
The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.