Portions:
12

Serving Size:
1-1/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 2 pounds beef blade steaks
  • 6 cups cold water
  • 2 tablespoons olive oil
  • 1/2 cup low-sodium tomato sauce
  • 1 medium cabbage
  • 1 cup onion
  • 1 cup carrots
  • 1 cup turnips
  • 3/4 teaspoon salt
  • 1 teaspoon pepper
  • 6 tablespoons lemon juice
  • 4 tablespoons sugar

Preparation

  1. Place steak in a big pot. Add water to cover meat completely. Cover with lid and bring to a boil. After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
  2. Remove meat from pot and shred with a fork.
  3. Cut cabbage into bite-size pieces.Peel and dice onion, carrots and turnips.
  4. Leave water in pot and add olive oil, tomato sauce, cabbage, onion, carrots, turnips and shredded meat.
  5. Season with salt and pepper; add lemon juice and sugar.
  6. 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.

Helpful hints

  • You may use blade or cross-rib roast or steak.
  • Serve Cabbage Borscht with light rye bread.

Nutrients per serving

Calories 202

Protein 19 g

Carbohydrates 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

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