Borscht?
Anyone have a recipe for borscht that's not as point-full as one with sour cream? Meat-product-containing or vegetarian is fine by me.
Thanks in advance! |
This is from the WW cookbook I have and it is only 1 point per serving!
Makes 4 servings 2 cups low-sodium chicken broth 2-3 fresh beets, peeled and shredded 6 scallions, sliced 1/2 teaspoon packed light brown sugar 1/2 cup shredded red cabbage 2 tablespoons snipped dill 1 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon ground white pepper 1/4 cup light sour cream Fresh dill sprigs, to garnish 1. In a medium nonreactive saucepan, combine the broth, beets, scallions, brown sugar and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Add the cabbage and dill; cook, covered, until the beets and cabbage are soft, about 5 minutes longer. Remove from the heat. 2. Stir in the lemon zest, lemon juice, salt and pepper; pour into a medium nonreactive bowl. Refrigerate, covered, until chilled. Serve, topped with the sour cream and a dill spring. |
Here is how we make it:
1/2 head cabbage 4-5 cubed potatoes beef broth (amount will vary) 1 can corn 1 can green beans 1 can peas 1 can lima beans 1 can carrots 1 cup barley 1 can diced tomatoes 1 chopped onion salt and pepper to taste cook until cabbage and potatoes are done, add 1 Tblsp cream to individual bowls if desired. This makes a LARGE kettle of Bortsch |
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