Beet Borscht

Ingredients

• 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

Directions

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)

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