Polish red borscht soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Beets, boiled, 4 beets (2" dia, sphere) Beef stock, home-prepared, 4 cup Granulated Sugar, 1 tsp Garlic, 1 clove Lemons, 1 fruit without seeds
1.Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender, about 30-45 minutes. When cool enough to handle, peel and slice into strips or julienne.
2.In a medium pot, bring stock to boil, add beets, garlic, sugar, lemon juice or vinegar, and salt and pepper to taste. Simmer 10 minutes.
3.Serve hot with boiled potatoes and chopped dill for garnish, or cool quickly in an ice-water bath and refrigerate to serve cold garnished with dill and sour cream.
Serving Size: 4 - 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user CHIDUDE01.
2.In a medium pot, bring stock to boil, add beets, garlic, sugar, lemon juice or vinegar, and salt and pepper to taste. Simmer 10 minutes.
3.Serve hot with boiled potatoes and chopped dill for garnish, or cool quickly in an ice-water bath and refrigerate to serve cold garnished with dill and sour cream.
Serving Size: 4 - 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user CHIDUDE01.
Nutritional Info Amount Per Serving
- Calories: 63.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 618.6 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.3 g
- Protein: 5.9 g
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