Aunt Eloise's Borscht

30 minutes Prep: 10 minutes Cook: 20 minutes

255 calories per serving view nutrition facts

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Ingredients

4	medium	potatoes	cubed
4	tablespoons	margarine
1	medium	onion	shredded
1	tin	tomatoes	small, chopped
2	large	beets
1/2	small	cabbage	finely shredded
1	tablespoon	parsley leaves	minced
1/2	teaspoon	basil	dried, rubbed to powder
1/2	teaspoon	oregano	dried, rubbed to powder
3	x	sorrel leaves	or juice of 1/2 lemon

Directions

Put the cubed potatoes into 3 litres (12 cups) of water in a pot and bring to a boil.

Melt the margarine in a frying pan and saut� the onion until it is brown.

Add the tomatoes.

Cook the beets, peel and then julienne.

(Leave the root and 2-3 inch of stem on the beets or the color will 'bleed' from the beets before they get into your borscht.)

Add to potatoes and bring to a boil.

Add tomatoes and onions to the potatoes and beets and simmer.

Add cabbage.

Add the parsley, basil, oregano and sour leaves or lemon juice.

Options: Simmer pork bones in water, remove bones and scum, add potatoes and beets.

Add garlic to tomato/onion.

Add lentils or small navy beans - can be added the second day.

Serve hot or cold with sour cream.

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Nutrition Facts

Serving Size 209g

Amount per Serving

Calories 255 40% of calories from fat

	% Daily Value*
Total Fat 11.0g	18%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 161mg	7%
Total Carbohydrate 36.0g	12%
Dietary Fiber 4.0g	14%
Sugars 3.0g
Protein 3.0g	7%

Vitamin A	12%		Vitamin C	26%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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