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Sausage and Veggie Borscht
Source: dLife

A twist on the classic Russian beet soup.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 61.9
Total Carbs 8.0 g
Dietary Fiber 1.9 g
Sugars 4.3 g
Total Fat 2.3 g
Saturated Fat 0.9 g
Unsaturated Fat 0.6 g
Potassium 136.7 mg
Protein 1.8 g
Sodium 190.3 mg
Dietary Exchanges
1/2 Fat , 1 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
1 tbsp  butter
6 cup  low sodium vegetable broth
1 cup  red cabbage, shredded
2 each  medium carrots
1 each  medium garlic cloves
1 each  bay leaves
2 tsp  sugar
2 tbsp  cider vinegar
1 each  cooking spray
8 oz  vegetarian sausage links
1 pinch  salt
1 pinch  black pepper
1 pinch  chopped parsley
  1. In Dutch oven or large pot, over medium heat, combine beets and butter. Cook 3 - 4 minutes.
  2. Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar. Bring to boil.
  3. Lower heat, cover pot, simmer 20 - 30 minutes or until vegetables are soft.
  4. Lightly coat frying pan with cooking spray and heat over medium. Sauté sausage 5 minutes, or until browned.
  5. Remove sausage from pan, slice into 1" pieces. Add to soup, stir. Cook 5 minutes. Sprinkle with salt and pepper.
  6. When ready to serve, garnish with parsley or dill weed.

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