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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
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Beet Borscht with Soy-based Sausages

Source: dLife

Beets, cabbage and carrots served over vegetarian sausages. Soy-based vegetarian sausages are available, replacing the traditional Polish sausage often used in borscht.

Rating:
Prep Time:	15 minutes
Cook Time:	40 minutes
Difficulty:	Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	101.0

Total Carbs	17.1 g

Dietary Fiber	4.4 g

Sugars	9.0 g

Total Fat	2.3 g

Saturated Fat	0.4 g

Unsaturated Fat	0.8 g

Potassium	404.5 mg

Protein	3.6 g

Sodium	248.0 mg

Dietary Exchanges 2.3 Fat, 2.4 Vegetables, 0.1 Meat, 0.0 Other Carbs,

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

4.0
4 each fresh whole beets 0.5
0 1/2 tbsp margarine 6.0
6 cup low sodium vegetable broth 1.0
1 each medium head red cabbage 2.0
2 each medium carrots 1.0
1 each medium garlic cloves 1.0
1 each bay leaf 2.0
2 tsp sugar 2.0
2 tbsp cider vinegar 8.0
8 oz vegetarian sausage links 1.0
1 pinch salt and pepper 1.0
1 pinch fresh dill weed

Directions

Saute beets in margarine in Dutch oven 3 to 4 minutes. Add stock cabbage, carrots, garlic, bay leaf, sugar, and vinegar. Heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes.
Cook sausage links in lightly greased skillet over medium heat until browned on all sides, about 5 minutes. Cut links into 1-inch pieces and stir into soup; cook 5 minutes. Season to taste with salt and pepper, sprinkle each bowl of soup with dill weed.