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Best Borscht

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Recipe

Best Borscht recipe

 

Yield

10 servings

Prep

10 min

Cook

50 min

Ready

1 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 cups beef stock
prefer veal stock if possible
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2 medium potatoes
peeled
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2 carrots
julienned
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1 large onions
chopped
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2 large beets
chopped
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3 stalks celery
julienned
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3 cloves garlic
crushed
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2 teaspoons sugar
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1 teaspoon sea salt
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1 teaspoon black pepper
freshly ground
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¼ small cabbage
shredded
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6 tomatoes
cubed
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Ingredients

Amount Measure Ingredient Features
1.9 l beef stock
prefer veal stock if possible
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2 medium potatoes
peeled
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2 each carrots
julienned
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1 large onions
chopped
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2 large beets
chopped
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3 stalks celery
julienned
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3 cloves garlic
crushed
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1E+1 ml sugar
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5 ml sea salt
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5 ml black pepper
freshly ground
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0.3 small cabbage
shredded
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6 each tomatoes
cubed
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Directions

Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked.

Add the cabbage, tomatoes, dill and parsley. Cook for a further 10 to 12 minutes. Remove from the heat and allow to stand for 10 minutes.

Serve in large soup plates with a teaspoon each of sour cream and chopped dill.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 854% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 631mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 53% Vitamin C 24%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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