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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 109.9
  • Total Fat: 1.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 553.8 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Beet Borscht calories by ingredient
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Beet Borscht

Submitted by: DANAVB


Number of Servings: 6

Ingredients

    4 large or 6 small fresh beets, peeled and quartered.
    4 cups of water
    1 teaspoon salt
    1/2 cup finely-minced scallions
    2 teaspoons sugar
    fresh black pepper to taste
    1 medium cucumber, peeled and chopped
    1 Tablespoon fresh chopped dill or 1/2 teaspoon dried dill weed.
    2 small cold boiled potatoes, skinned and chopped.
    2 Tablespoons sour cream
    2 cups buttermilk

Directions

Peel and quarter beets. Place in saucepan with water and salt. Cook , covered for about 15 minutes. Cook until you can handle them. Remove with slotted spoon (save water), coarsely grate and return to water. Add sugar, pepper, very finely-minced scallions and dill. Mix well and chill until cold. Whisk the buttermilk in just before serving and garnish each bowl with a teaspoon of sour cream and chunks of cold boiled potato. YUM! Be careful when eating this beautiful soup because the soup can stain your clothes.

Number of Servings: 6

Recipe submitted by SparkPeople user DANAVB.






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