Many traditional borschts contain beets, which are medium GI, so using beef instead lowers the GI and adds texture, some iron and protein, which may keep you feeling full longer.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2004
Ingredients
Method
In Dutch oven, brown beef over medium-high heat; drain off fat. Add onions, garlic, carrot, celery, dill, caraway seeds, salt and pepper; saut?ntil vegetables are softened, about 5 minutes.
Add cabbage, stock and tomatoes; bring to boil. Reduce heat, cover and simmer until cabbage is tender but firm, about 25 minutes.
Ladle into warmed bowls; top each with dollop of sour cream and dill sprigs.
More borscht recipes:
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 889 mg
- Protein 21 g
- Calories 201.0
- Total fat 7 g
- Cholesterol 43 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
%RDI
- Iron 21.0
- Folate 14.0
- Calcium 10.0
- Vitamin A 40.0
- Vitamin C 50.0
