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Christmas Borscht

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Submitted by Moni

YIELD

8 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

32 924.8
OUNCES ML/G BEETS
canned, diced
3 7.1E+2
CUPS ML WATER
1 1
EACH EACH CELERY STALKS
1 1
EACH EACH CARROTS
quartered
1 1
EACH EACH BAY LEAVES *
1 1
EACH EACH GARLIC CLOVES
peeled
¼ 1.3
TEASPOON ML PEPPERCORNS
whole
¼ 1.3
TEASPOON ML SALT
1 15
TABLESPOON ML LEMON JUICE
1 5
TEASPOON ML SUGAR
1 1
EACH EACH SOUR CREAM
dairy or dill sprigs *

Directions

Drain beets, reserving liquid.

Set beets aside.

In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt.

Bring to a boil. Cover, reduce heat and simmer 15 minutes.

Remove vegetables and seasonings with a slotted spoon.

Stir in reserved diced beets, lemon juice and sugar.

Continue cooking 10 minutes or until heated through.

Serve topped with sour cream and/or dill sprigs.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 25 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 118mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 26% Vitamin C 5%
Calcium 2% Iron 2%
* 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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