Borscht

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
3	medium	beets -- peeled and shredded
1/2	head	red cabbage -- shredded
3	medium	Yukon Gold potatoes -- peeled and cubed
14 1/2	ounces	no salt added diced tomatoes -- drained
2	large	carrots -- shredded
6	cups	low sodium vegetable broth
1/2	teaspoon	dried dill weed
1	tablespoon	sugar
1	tablespoon	red wine vinegar
1/2	teaspoon	salt
1/4	teaspoon	ground black pepper
1/4	cup	low-fat sour cream

In large pot or Dutch oven add broth, beets, potatoes, carrots, and onions. Heat to boiling.

Reduce heat and cook for 45 to 50 minutes or until vegetables are tender.

Add tomatoes, salt, pepper, sugar, vinegar, and dill. Simmer for 10 minutes.

Taste for seasonings and serve with sour cream.

Makes 6 servings.

Per Serving: 147 Calories; 1g Fat (3.6% calories from fat); 14g Protein; 22g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 753mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.