Winter Borscht Soup Recipe
This recipe calls for 1 cup chopped beets, beet stems or beet greens. I used both 1 cup of chopped beets and 1 cup of chopped beet greens.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 3/4 pound boneless beef or chicken cut into bite size pieces
- 1 cup chopped onion
- 4 cups water
- 4 cups beef broth
- 2 cups peeled and chopped potatoes
- 1/2 head cabbage, shredded
- 1 cup peeled chopped beets, beet stems or beet greens
- 1/2 cup diced carrots
- 1/2 cup pearl barley
- 2 bay leaves
- 1/2 cup chopped fresh dill or 2 tablespoons dried
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1/2 cup fresh chopped chives (optional)
- 1/2 cup fresh chopped parsley
- Optional toppings: dollop of sour cream or non-fat Greek yogurt
Instructions
- In a large soup pot or Dutch oven, heat the oil over medium heat until it begins to simmer. Add the beef and onion and cook until the meat has browned, about 10 minutes.
- Add the water, broth, potatoes, cabbage, beets, carrots, barley, bay leaves, dried dill (if using), salt and pepper.
- Bring to a boil then cover and let simmer for about 30 minutes.
- Add the beet greens and fresh dill, if using, and parsley. Simmer until greens have softened, another 10 minutes.
Notes
Serving size: 1/8th recipe
Check the WW Points for this recipe and track it in the WW App.
(Must be logged into WW on a smartphone or tablet.) WW Points: 2 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) WW Points: 2 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
Nutrition
Serving: 1/8th recipe | Calories: 220kcal | Carbohydrates: 24.5g | Protein: 19g | Fat: 5.4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 803mg | Potassium: 692mg | Fiber: 5.3g | Sugar: 5g | Vitamin A: 2062IU | Vitamin C: 43mg | Calcium: 71mg | Iron: 3mg