Okanog's Bortsch
- Number of Servings: 20
Ingredients
14 Med Beets -- chopped1 C Navy Beans -- pre-soak2 Med White Onion -- chopped4 Lg Carrot -- chopped1/2 Head Savoy Cabbage -- chopped2 Ribs Celery -- chopped8 Med Early White Potatoes -- whole2 Clove Garlic -- minced2 C Beef Stock1/2 Lb Canadian reduced-salt Bacon -- diced1/2 Med Kielbasa -- cubed or a garlic sausage ring 1 Tbsp Fresh Ground Pepper
Pre soak navy beans for 8 hours or overnight. Fill container with 3 cups of water and 1 cup of beans.
Rinse before using and pick out any discolored ones.
Wash the beets and place in a pot of water, covering the tops of the beets, bring to the boil and simmer for 45 minutes or until tender. Allow to cool slightly and peel. Reserve cooking liquid.
Wash the early white potatoes and place in pot of water, cook 30 minutes., Cool and peel the skins off.
Fry bacon till crisp, lay on paper towels to absorb any excess fat drippings. Saute the onions and minced garlic, till onions are translucent.
Place all cooled cooked vegetables, in food processor, in batchs till all is chunky but not pureed.
Add the stock/cooking liquids all veggies, cover and simmer for 20 minutes.
Reheat before serving, adding a swirl of yogurt or sour cream to each bowl.
Start to Finish Time:"1:20"
[excluding prep for navy beans]
T(Cook Time): "1:00"
Mastercook Recipe CD
Nutritional Value based on ingredients that were not listed on SP food search such as [ Kielbasa, reduced -salt bacon, some items listed by serving only in SP Food Search
Mastercook Recipe CD Nutritional Value:
Per Serving : 1 Cup
115 Calories; 1g Fat (4.0% calories from fat); 5g Protein; 24g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 278mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.
NOTES :
Freeze in ziplock bags, laying flat. The Borsch will thaw out more quickly.
Number of Servings: 20
Recipe submitted by SparkPeople user OKANOG.
Rinse before using and pick out any discolored ones.
Wash the beets and place in a pot of water, covering the tops of the beets, bring to the boil and simmer for 45 minutes or until tender. Allow to cool slightly and peel. Reserve cooking liquid.
Wash the early white potatoes and place in pot of water, cook 30 minutes., Cool and peel the skins off.
Fry bacon till crisp, lay on paper towels to absorb any excess fat drippings. Saute the onions and minced garlic, till onions are translucent.
Place all cooled cooked vegetables, in food processor, in batchs till all is chunky but not pureed.
Add the stock/cooking liquids all veggies, cover and simmer for 20 minutes.
Reheat before serving, adding a swirl of yogurt or sour cream to each bowl.
Start to Finish Time:"1:20"
[excluding prep for navy beans]
T(Cook Time): "1:00"
Mastercook Recipe CD
Nutritional Value based on ingredients that were not listed on SP food search such as [ Kielbasa, reduced -salt bacon, some items listed by serving only in SP Food Search
Mastercook Recipe CD Nutritional Value:
Per Serving : 1 Cup
115 Calories; 1g Fat (4.0% calories from fat); 5g Protein; 24g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 278mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.
NOTES :
Freeze in ziplock bags, laying flat. The Borsch will thaw out more quickly.
Number of Servings: 20
Recipe submitted by SparkPeople user OKANOG.
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 1.2 g
- Cholesterol: 4.5 mg
- Sodium: 229.6 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.9 g
- Protein: 6.4 g
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