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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.

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
1/2 Fat , 2 1/2 Vegetables , 1/2 Meat
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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4 each  fresh whole beets
0 1/2 tbsp  margarine
6 cup  low sodium vegetable broth
1 each  medium head red cabbage
2 each  medium carrots
1 each  medium garlic cloves
1 each  bay leaf
2 tsp  sugar
2 tbsp  cider vinegar
8 oz  vegetarian sausage links
1 pinch  salt and pepper
1 pinch  fresh dill weed
  1. 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.
  2. 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.

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