Borscht

Name: Borscht Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Onions (1 cup)_; Mushrooms(1 1/2 cup); Chicken or vegetable broth (6 cups); Beets (3 medium sized peeled and chopped); Green beans (1 cup); Dill (2 tsp); Garlic (1-2 cloves); Carrots (1 cup grated); Lemon Juice (2 tsp); Tomato pasted (2 Tbsp)

(4)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 6

Ingredients

Onions (1 cup)_Mushrooms(1 1/2 cup)Chicken or vegetable broth (6 cups)Beets (3 medium sized, peeled and chopped)Green beans (1 cup)Dill (2 tsp)Garlic (1-2 cloves)Carrots (1 cup grated)Lemon Juice (2 tsp)Tomato pasted (2 Tbsp)

Directions

Add chopped onion and mushroom to butter in large saucepan. Cook for about 5-10 minutes, until onion is tender and moisture from mushrooms evaporate a bit.

Add Chicken broth, tomato paste, carrots, green beans, beets, dill, garlic. Boil for about 45 mins, untill beets are softened.

Add Lemon Juice.

Remove about 2 cups of vegetables and puree in blender. Return puree to pot.

Serve hot. Tastes good with Sour cream mixed in too!!

Number of Servings: 6

Recipe submitted by SparkPeople user JERSEYG.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 138.5
Total Fat: 3.9 g
Cholesterol: 5.1 mg
Sodium: 1,647.9 mg
Total Carbs: 13.4 g
Dietary Fiber: 3.3 g
Protein: 13.5 g

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Member Reviews

LEMONCHANSON
I also added the beet greens to this...excellent! Then I topped each bowl with a dollop of Greek yogurt and snipped fresh chives. Serve with toasted rye that has been rubbed with a fresh garlic bulb to dip in the juice. - 8/14/10
KES304
I pureed everything because I prefer smooth soup - very good! And a fantastic magenta color to boot ... Hooray for beets! - 1/28/08
MANASSASMA
I've been on a "beet kick" lately (a "hard sell" in my household) but this recipe was DELICIOUS (all members concur!) As is my habit, I pureed no less than 1/3 of the soup. And I "dolloped" our bowls with REGULAR Sour Cream (I know, a MAJOR "bad", but also a MAJOR "hit" at our table). We LOVE this. - 1/28/08