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Best Borscht

 

Best Borscht recipe
15

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

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

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

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 854% of calories 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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