Hot Borscht Russian Soup ( Weight Loss After Pregnancy )
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 9549 times
Hot borscht, ample veggies and low-fat hung curds make for a delicious, filling soup. Combine this special soup from Russia with Whole Wheat Bread to make a great evening Snack that’s mild in taste and high in folic acid to prevent anaemia.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for a minute.
- Add the beetroot, potatoes, carrots, cabbage and tomatoes, mix well and sauté on a medium flame for another 2 minutes.
- Add 3 cups of hot water, mix well and simmer for 5 to 7 minutes.
- Place equal quantities of soup in 4 individual bowls and garnish each bowl with ½ tbsp of curds and 1 tsp of celery. Serve immediately.
Nutrient values Per serving
|Energy|| 43 calories|
|Protein|| 1.2 gm|
|Carbohydrates|| 6.6 gm|
|Fat|| 1.4 gm|
|Vitamin C|| 27.0 mg|
|Folic acid|| 11.4 mcg|
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