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Borsch

 

58

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup navy beans
dry
2 ½ pounds beef
lean
½ pound bacon
slab
10 cups water
cold
1 each bay leaves
*
8 each black peppercorns
*
2 cloves garlic
2 tablespoons parsley leaves
dried
1 each carrots
1 each celery
stalk
1 large red onion
1 teaspoon salt
optional
8 each beets
for soup
*
2 small beets
*
2 cups cabbage
green, shredded
2 large leeks
sliced
*
3 medium potatoes
cut into eighths
13 ounces tomatoes
1 tablespoon tomato paste
3 tablespoons red wine vinegar
4 tablespoons sugar
1 pound polish kielbasa sausage
optional
2 tablespoons all-purpose flour
1 tablespoon butter
melted
½ cup sour cream
optional

Directions

Cover beans with water and allow to soak overnight; cook until tender; drain; set aside.

Place beef, bacon and water in large soup pot; bring to a boil.

Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt.

Cover and simmer over low heat for about 1½ hours.

Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool.

Peel and cut each beet into eighths.

Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside.

Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon.

Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to soup.

Simmer 20 minutes more.

Mix flour and butter together to form paste.

Stir into soup to thicken slightly.

Strain raw beets, saving liquid and discarding beets.

Add beet liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour flavor.

Slice meat and arrange in individual soup bowls.

Pour hot soup with vegetables over meat.

Garnish each serving with a dollop of sour cream, if desired.

Serves 10.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 609g (21.5 oz)
Amount per Serving
Calories 70054% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 1537mg 64%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 15%
Sugars g
Protein 98g
Vitamin A 30% Vitamin C 39%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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