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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.

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 0.1 Fat, 1.0 Vegetables, 0.0 Fruits,

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

6.0
6 each fresh whole beets 1.0
1 each medium onions 10.0
10 cup cold water 0.5
0 1/2 cup SPLENDA® No Calorie Sweetener, granulated 0.25
0 1/4 cup fresh lemon juice 1.0
1 pinch salt and pepper 2.0
2 each medium garlic cloves 1.0
1 each eggs 2.0
2 each egg whites

Directions

Peel beets and cut into quarters. Peel onion and cut in half.
Put into a large pot with the rest of the ingredients, except the eggs, and cover.
Cook for 90 minutes, or until the beets soften. Cool and refrigerate. When cooled, drain and reserve beets for a salad.
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.)