Borscht
- Number of Servings: 6
Ingredients
3 beets, diced1 red cabbage, finely chopped2 large onions, finely choppedfresh dill weed2 carrots, finely chopped1/4 cup lemon juice2 tbsp salt1 large potato, diced1 cup chopped tomatoes4 cloves garlic, crushed1 tbsp olive oil1 tsp sugar1 tbsp black peppersour cream and rye bread (optional, as garnish)
1. Combine beets, dill weed, lemon juice, red cabbage, carrots, and potato in a large pot containing approx. 10 cups water, and bring to boil.
2. Sautée garlic and onions in a skillet with 1 tbsp olive oil until onions appear transparent.
3. Throw onions and garlic into the pot. Add salt, sugar, and black pepper to taste. Let simmer undisturbed for two hours. The borscht is ready!
Serve borscht with low-fat sour cream on top and rye or pumpernickel bread on the side.
This recipe freezes well, so you can double or triple the ingredients if you want leftovers.
Number of Servings: 6
Recipe submitted by SparkPeople user PRONEK.
2. Sautée garlic and onions in a skillet with 1 tbsp olive oil until onions appear transparent.
3. Throw onions and garlic into the pot. Add salt, sugar, and black pepper to taste. Let simmer undisturbed for two hours. The borscht is ready!
Serve borscht with low-fat sour cream on top and rye or pumpernickel bread on the side.
This recipe freezes well, so you can double or triple the ingredients if you want leftovers.
Number of Servings: 6
Recipe submitted by SparkPeople user PRONEK.
Nutritional Info Amount Per Serving
- Calories: 270.0
- Total Fat: 8.7 g
- Cholesterol: 16.0 mg
- Sodium: 2,582.8 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 6.6 g
- Protein: 7.3 g
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