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

Classic beet soup.

Prep Time: 10 minutes
Cook Time: 90 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
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 0.0 g
Unsaturated Fat 0.0 g
Potassium 186.4 mg
Protein 0.9 g
Sodium 50.5 mg
Dietary Exchanges
, 1 1/2 Vegetables
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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6 each  fresh whole beets
1 each  medium onions
10 cup  cold water
0 1/2 cup  SPLENDA┬« No Calorie Sweetener, granulated
0 1/4 cup  fresh lemon juice
1 pinch  salt and pepper
2 each  medium garlic cloves
1 each  eggs
2 each  egg whites
  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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