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dietary

Carb Safe
≤ 30g		Low Carb
≤ 15g 		Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)		 Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others) 		Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Low Carb, Fat Free Borscht
  
Source: Enlitened Kosher Cooking by Nechama Cohen

Classic beet soup.

Rating:
Prep Time: 10 minutes
Cook Time: 90 minutes
Difficulty: EASY
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Nutrition Facts

Makes 10 servings
Serving Size: 1 cup
Amount Per Serving
Calories 31.9
Total Carbs 7.6 g
Dietary Fiber 1.7 g
Sugars 4.4 g
Total Fat 0.1 g
Saturated Fat 0 g
Unsaturated Fat 0.1 g
Potassium 186.4 mg
Protein 0.9 g
Sodium 50.5 mg
Dietary Exchanges
1 Vegetable
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Directions
1 Peel beets and cut into quarters. Peel onion and cut in half.
2 Put into a large pot with the rest of the ingredients, except the eggs, and cover.
3 Cook for 90 minutes, or until the beets soften. Cool and refrigerate. When cooled, drain and reserve beets for a salad.
4 Beat eggs with a fork. Add to the borscht slowly, beating all the time. (This part is optional, because many people prefer the soup to be clear.)


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