Russian Cabbage Borsht Soup
2 cups of red cabbage shredded
16 oz beef broth or favorite stock
8 oz can red beets sliced
2 cloves garlic, chopped
1 large potato, cubbed
11 ounces of V8 juice
1 medium onion, chopped
Salt (season to taste)
2 bay leaves
2 carrots, sliced
1/2 cup green pepper, sliced
1 tsp pepper (season to taste)
1/4 cup apple cider vinegar or lemon juice
1 cup Italian parsley
1 tsp of fat-free sour cream (optional)
In a large pot, bring liquids to a boil and add onion, potato and carrots. Let boil for ten minutes and
add the rest of the ingredients systematically reserving the vinegar and parsley for the last stage. Cook
soup for 30-40 minutes until all vegetables are soft. Add vinegar or lemon juice and parsley and cook
for another 5-10 minutes. Enjoy this hearty soup with Kay's Naturals Tomato Basil Protein Puffs.
Makes 8-10 servings.
NOTE: Jot down what you eat; especially
during your challenging times.
* Above values include Kay's products
Calories that count make counting calories a snap!