- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Beet Borscht



  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.

Nutritional Information Per Serving:

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

Diabetic Exchanges

3 Vegetable, 1 Meat

Source: 1,001 Delicious Recipes for People with Diabetes