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Recipe tags: Beef, Soup, Stove Top

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Meats and seafood

Cabbage Borscht 

Recipe submitted by DaVita dietitian Karen G. from Illinois.

Portions:  12

Serving size:  1-1/4 cup

Ingredients

• 2 pounds blade steaks, cooked and shredded (you may use blade or cross-rib roast or steak)
• 6 cups cold water
• 2 tablespoons olive oil
• 1/2 cup low sodium tomato sauce
• 1 medium cabbage, cut into bite-size pieces
• 1 cup onion, chopped
• 1 cup carrots, chopped
• 1 cup turnips, peeled and cubed
• 3/4 teaspoon salt
• 1 teaspoon pepper
• juice of 2 lemons
• 4 tablespoons sugar

Preparation

1. Place steak in a big pot.
2. Add water to cover meat completely.
3. Cover with lid and bring to a boil.
4. After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
5. Remove meat from pot and shred with a fork.
6. Leave water in pot and add olive oil, tomato sauce, cabbage, onion, carrots, turnips and shredded meat.
7. Season with salt and pepper; add lemon juice and sugar.
8. Cook on low heat 1 to 1-1/2 hours until all vegetables are cooked. Before serving season to taste with more lemon, sugar or pepper if desired. 

Nutrients per serving

• Calories: 202
• Protein:  19 g
• Carbohydrate: 9 g
• Fat: 10 g
• Cholesterol:  60 mg
• Sodium:  242 mg
• Potassium:  388 mg
• Phosphorus:  160 mg
• Calcium:  46 mg
• Fiber: 2.1 g

Renal and Renal Diabetic Food Choices 

• 2-1/2 meat
• 2 vegetables, low potassium

Carbohydrate Choices 

• 1/2

Helpful Hints 

• Serve Cabbage Borscht with light rye bread.
• One medium cabbage yields approximately 8 cups.

What's everyone saying?

2 reviews  |  Avg. User Rating:  |  Write a review

  Laura G. says:

I like cabbage and root vegetables. This makes a thick stewy soup. I used a flat iron steak because the others weren't available.

Reviewed: Sep. 03, 2009, 10:04 AM  -  Inappropriate review?   

  CHARR B. says:

FIRST TIME LOOKS GOOD

Reviewed: Sep. 01, 2009, 10:56 PM  -  Inappropriate review?   

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