Print Portions:
12
Serving
Size:
1-1/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
Ingredients
- 2 pounds beef blade steaks
- 6 cups cold water
- 2 tablespoons olive oil
- 1/2 cup low-sodium tomato sauce
- 1 medium cabbage
- 1 cup onion
- 1 cup carrots
- 1 cup turnips
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 6 tablespoons lemon juice
- 4 tablespoons sugar
Preparation
- Place steak in a big pot. Add water to cover meat completely. Cover with lid and bring to a boil. After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
- Remove meat from pot and shred with a fork.
- Cut cabbage into bite-size pieces.Peel and dice onion, carrots and turnips.
- Leave water in pot and add olive oil, tomato sauce, cabbage, onion, carrots, turnips and shredded meat.
- Season with salt and pepper; add lemon juice and sugar.
- Cook on low heat 1 to 1-1/2 hours until all vegetables are cooked. Before serving season to taste with more lemon, sugar or pepper if desired.
Helpful hints
- You may use blade or cross-rib roast or steak.
- Serve Cabbage Borscht with light rye bread.
Submitted by: ÅÝܽÊÓƵdietitian Karen G. from Illinois.
Nutrients per serving
Calories 202
Protein 19 g
Carbohydrates 9 g
Fat 10 g
Cholesterol 60 mg
Sodium 242 mg
Potassium 388 mg
Phosphorus 160 mg
Calcium 46 mg
Fiber 2.1 g
Kidney and kidney diabetic food choices
- 2-1/2 meat
- 2 vegetables, low potassiumÂ
Carbohydrate choices
1/2
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