• 4 medium beets, peeled, cut into julienne strips
  • 8 ounces low-fat smoked Polish sausage, sliced
  • 1/2-1 tablespoon margarine
  • 6 cups reduced-sodium fat-free beef broth
  • 1 small head red cabbage, thinly sliced or shredded
  • 2 carrots, cut into julienne strips
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2-3 teaspoons sugar or Splenda
  • 2 tablespoons cider vinegar
  • Salt and pepper, to taste
  • Finely chopped dill weed or parsley, as garnish


  1. Saute beets and sausage in margarine in Dutch oven 3 to 4 minutes.
  2. Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes.
  3. Discard bay leaf; season to taste with salt and pepper.
  4. Pour soup into bowls; sprinkle with dill weed.

Recipe Yield: Yield: 8 servings (about 1-1/4 cups each)

Nutritional Information Per Serving:

Calories: 120
Fat: 3.7 grams
Saturated Fat: 0.4 grams
Sodium: 437 milligrams
Cholesterol: 17.2 milligrams
Protein: 10.9 grams
Carbohydrates: 13 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

3 Vegetable, 1 Meat

Book Title: 1,001 Delicious Recipes for People with Diabetes

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