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Borscht With Cabbage And Beets

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Submitted by happyzhangbo

They tasted well, and easy to make!

YIELD

4 servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

1 237
CUP ML CELERY
finely diced (include leaves & stalks)
½ 118
CUP ML CARROTS
finely diced
2 473
CUP ML CABBAGE
finely shredded
1 237
CUP ML TOMATO JUICE
1 237
CUP ML BEETS
shredded canned *
½ 2.5
TEASPOON ML SUGAR
1 1
X X STOCK
onion *
1 1
X X BAY LEAVES
as needed *
1 1
X X BLACK PEPPER
as needed *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Cover celery, carrots and onions with boiling water (about 1½ cups).

Cook covered for 30 minutes.

Add cabbage, tomato juice, onion broth, bay leaf, black pepper and beets.

Cook 30 to 45 minutes more.

Add sugar and salt to taste. Stir and serve.

Let soup cool uncovered or with cover partly off.

Cover and refrigerate.

It will last for days.

If soup gets thick, stir in hot water and onion broth.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 31 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 44mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 62% Vitamin C 43%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
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