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Hot Borscht, Russian Tea Room

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Submitted by Wavesprinkle

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

4 946
CUPS ML VEGETABLE STOCK
3 3
LARGE LARGE BEETS *
1 1
EACH EACH CARROTS
2 2
STALKS STALKS CELERY *
2 2
EACH EACH ONIONS
1 1
EACH EACH PARSNIPS *
1 237
CUP ML CABBAGE
coarsely shedded
1 237
CUP ML TOMATO PULP
fresh or canned *
1 5
TEASPOON ML SUGAR
optional, the beets are sweet
1 1
CLOVE CLOVE GARLIC
split and impaled on a toothpick

Directions

Peel beets and shred coarsely.

Chop carrots, onions, celery and parsnip.

Boil stock and add beets, carrots, onions, celery and parsnip.

Simmer covered 20 minutes.

Add cabbage, tomato, sugar and garlic on toothpick.

Simmer 15 minutes until cabbage is tender.

Remove garlic.

Top with dill (fresh is best) and if sour cream if you are so inclined.

Serve hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 38 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 52% Vitamin C 22%
Calcium 5% 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, Very low in sodium, Low Sodium
 

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