Borscht-style Soup (Low-Fat Version)

Name: Borscht-style Soup (Low-Fat Version)
Cook time: 40 min
Ingredients: Chicken breast (skinless) 100g; Canned pre-cooked beetroot 80g; Cabbage 2 leaves; Onion 1/4; Carrot 1/4; Canned chopped tomatoes 3 tbsp; Water 500ml; Consommé 2 tsp; Vinegar 1 tsp; Salt and pepper To taste

A classic Eastern European soup with beautiful red beetroot. Made healthy with chicken breast.

Soup 40 min180 kcal / Protein 18g / Fat 2.5g (per serving)Remission OK

低脂質東欧洋風スープ鶏肉ビーツ寛解期向け

Add to meal log

Ingredients

Chicken breast (skinless)100g

Canned pre-cooked beetroot80g

Cabbage2 leaves

Onion1/4

Carrot1/4

Canned chopped tomatoes3 tbsp

Water500ml

Consommé2 tsp

Vinegar1 tsp

Salt and pepperTo taste

Instructions

1
Cut the chicken breast into bite-sized pieces and slice the vegetables into strips.
2
Place water and consommé in a pot, add the chicken and simmer, skimming off any scum.
3
Add the onion, carrot, cabbage, and canned chopped tomatoes and simmer for 15 minutes.
4
Add the beetroot and vinegar and simmer for another 5 minutes. Season with salt and pepper to taste, then serve.

Related recipes

Tofu and Daikon Miso Soup

55 kcal Protein 4g Fat 2.5g

Pumpkin Potage

75 kcal Protein 2g Fat 0.2g

Grated Carrot Soup

40 kcal Protein 1g Fat 0.3g

This recipe is general information. It may not suit your individual symptoms or condition. Start with small amounts when trying new foods and watch for changes.

Start free