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8 Servings


(Makes about 3 quarts, or 8 one-and-a-half cup servings)




1/4 large onion, diced

2 garlic cloves, minced

1 small stalk celery, diced

1 carrot, diced

3/4 pound lean stew beef (round), in half-inch cubes

freshly ground black pepper

6 cups fat-free beef broth

3 large raw beets (about 3½ cups), peeled and chopped

1/2 tsp sugar

1/8 tsp dried dill weed

1 pinch dry mustard

1/8 tsp ground coriander

tiny pinch ground allspice

1 leaf bay leaf

2 to 3 cups coarsely shredded cabbage

1 can beets, shoestring or julienne

2 Tbsp apple cider vinegar

Salt to taste




In a Dutch oven or heavy 4 qt. saucepan sprayed with cooking spray, sauté onion, garlic, carrot, celery, black pepper, and beef.   Add 4 cups beef broth, raw beets, sugar and spices.  Simmer slowly about 1 hour, or until beef is tender, adding more beef broth as needed. You can purée the soup (in small batches in the blender, or with an immersion blender) at this point, if you like, but I prefer to leave it chunky.


Add cabbage, vinegar and 1 can shoestring beets (with liquid).  Cook until cabbage is thoroughly cooked, about 15 minutes more.  Season to taste.


Serving suggestion: To each bowl of borscht, add 1 small whole, boiled potato (about 2 oz.) and 1 Tbsp. lite sour cream.  (This adds 1.5 points on Flex or 1/2 point on Core.)



Core recipe; 2 points per 1-1/2 cup serving on Flex


Per Serving: 116 Calories; 2g Fat (14.5% calories from fat); 19g Protein; 11g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 468mg Sodium. 

Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.



Source: Whaledancer's own recipe

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