This delicious soup is flavored in the traditional way with Polish sausage.
8 first-course servings (about 1¼ cups each)
8 ounces low-fat smoked Polish sausage, sliced (½-inch)
2 teaspoons margarine or butter
6 cups reduced-sodium fat-free beef broth
1 small head red cabbage, thinly sliced or shredded
4 medium beets, peeled, julienned
2 carrots, julienned
1 clove garlic, minced
1 bay leaf
2–3 teaspoons sugar
2 tablespoons cider vinegar
Salt and pepper, to taste
Chopped dill weed, as garnish
1. Sauté sausage in margarine in Dutch oven until browned, about 5 minutes. Add remaining ingredients, except salt, pepper, and dill weed; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Season to taste with salt and pepper; sprinkle each bowl of soup with dill weed.
Per Serving:
Calories: 120
% of calories from fat: 25
Fat (gm): 0.4
Saturated fat (gm): 0.6
Cholesterol (mg): 17.2
Sodium (mg): 437
Protein (gm): 10.9
Carbohydrate (gm): 13.1
Exchanges:
Milk: 0.0
Vegetable: 3.0
Fruit: 0.0
Bread: 0.0
Meat: 1.0
Fat: 0.0