Recipe - Borscht Energy Soup

6 cup Packaged shredded cabbage
with carrot; (coleslaw mix)
1 cup Vegetable or beef broth
15 ounce Can great northern beans;
rinsed/drained
1 cn Tomatoes; (14 One half oz.) cut
up
1 cn Sliced beets; (14 One half oz.)
1 cn Tomato sauce; (8 oz.)
1 lg Onion; cut or sliced up and separated
into rings
One fourth cup Sugar
2 tablespoon Vinegar
One fourth teaspoon Pepper
One fourth teaspoon Dillweed; (optional)
6 tablespoon Light dairy sour cream;
(optional)
6 Sprigs fresh dill; optional

This chillbanishing soup took the grandmothers of Russia hours to prepare.
Ours is ready almost asfast as you can set the table, thanks to canned
broth and veggies and coleslaw mix.

In a 4quart Dutch oven combine cabbage with carrot, vegetable or beef
broth, beans, undrained tomatoes, undrained beets, tomato sauce, onion,
sugar, vinegar, pepper, and dillweed, if desired. Bring to boiling; reduce
heat. Cover and simmer for 20 minutes. Serve in soup bowls. Garnish with
sour cream and dill, if desired. Makes 6 maindish servings.

Nutrition facts per serving. 195 cal., 2 g total fat (1 g sat. fat), 2 mg
chol., 758 mg sodium, 41 g carbo., 6 g fiber, and 9 g pro. Daily Value: 36%
vit. A, 95 % vit. C, I I% calcium, and 19% iron. Recipe from old Magazine
article.

Recipe by: Scanned from Old Magazine article

Posted to MCRecipe Digest V1 #1005 by Roberta Banghart
bobbi744@sojourn.com on Jan 12, 1998