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502 kilojoules/120 calories per serving 1 potato, peeled and cut into 1cm (Â½in) cubes 8 beets, peeled and cut into 1cm (Â½in) cubes 10 cups chicken stock 30g (1oz) unsalted butter 2 onions, finely chopped 2 carrots, peeled and cut into 0.5cm (Â¼in) cubes 2 cups finely chopped white cabbage 2 large tomatoes, peeled, seeded and finely chopped 8 tblspn plain low fat yoghurt 2 tblspn chopped fresh dill
1. Simmer potatoes and beets in chicken stock for 10-12 minutes, or until tender. Strain, reserving both stock and vegetables.
2. Melt butter in a saucepan, add onion, sautÃ© until translucent. Add carrots, cabbage, tomatoes and reserved stock. Simmer, covered, for 20 minutes. Add potatoes and beets and cook until heated through.
3. Serve hot in heated individual bowls, with 1 tablespoon yoghurt and a sprinkling of fresh dill in each bowl.