Ingredients:
5 large or 8 medium beets
4 medium onions, chopped
1-2 kilo good quality soup meat
1 cup lemon juice
2/3-1 cup Splenda
salt to taste (Since my husband is careful about salt, and since kosher meat has already been salted, I did not use any salt, and didn’t feel the need for any–but you can always add after, if you feel the borscht is lacking in flavor.)
raw eggs, for overnight cooking, or boiled eggs for regular soup (optional, but very good and very Dukan)
potatoes, optional, if you want to add a little more to fill up your non-Dukanians
Directions:
Braise the meat on all sides in an 8 quart oil-sprayed pot. (I have learned that this step gives a deeper, richer flavor to the meat). I added the chopped onions at this point and let them saute, as well. Peel, cut and grate the beets on the large size grater of the food processor. Add to the pot with water to cover, and the lemon juice and Splenda, cooking overnight for a non-cholent. If you are using the soup, not as a cholent substitute, but for a regular or Yom Tov meal, I would suggest starting out with a half cup each of lemon juice and Splenda, and adjusting the amounts by tasting. See if you think you need salt before adding lots of Splenda–a little salt can go a long way to bringing out the flavors. Add the eggs and/or potato chunks, if desired.