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Hot Borscht, Russian Tea Room

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 cups vegetable stock
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3 large beets
* Camera
1 each carrots
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2 stalks celery
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2 each onions
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1 each parsnips
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1 cup cabbage
coarsely shedded
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1 cup tomato pulp
fresh or canned
*
1 teaspoon sugar
optional, the beets are sweet
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1 clove garlic
split and impaled on a toothpick
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Ingredients

Amount Measure Ingredient Features
946 ml vegetable stock
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3 large beets
* Camera
1 each carrots
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2 stalks celery
* Camera
2 each onions
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1 each parsnips
* Camera
237 ml cabbage
coarsely shedded
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237 ml tomato pulp
fresh or canned
*
5 ml sugar
optional, the beets are sweet
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1 clove garlic
split and impaled on a toothpick
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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 383% 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?
 

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