Serves: 10
Total Calories: 227
1. Heat oil in Dutch oven or stockpot over medium heat until hot. Add onions and garlic cook and stir 2 minutes or until tender. Add coleslaw blend cook over low heat 1 to 2 minutes or until cabbage wilts, stirring occasionally.
2. Add all remaining ingredients except sour cream and dill. Bring to a boil. Reduce heat to low partially cover and simmer 45 minutes. Top each serving with sour cream and fresh dill.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 90 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 460 mg 19% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 2 g 8% * Sugars: 7 g * Protein: 3 g * Vitamin A: 25% * Vitamin C: 20% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 2 Vegetable, 1 Fat
This Hot Borscht recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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