borsch
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 192.7
- Total Fat: 15.5 g
- Cholesterol: 0.4 mg
- Sodium: 1,212.7 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.8 g
- Protein: 2.8 g
View full nutritional breakdown of borsch calories by ingredient
Introduction
very yummy however it usually made with full fat cream and butter. very yummy however it usually made with full fat cream and butter.Number of Servings: 12
Ingredients
-
3 qts water
1 1/2 tbsp salt
8 medium potatos
1/2 cup chopped carrots
1/2 cup greated carrots
1 medium beet
1 cup copped onion
6 cups shredded cabbage
1 cup skim milk
1 cup margarine
4 cups canned tomatos
2tbsp fresh dill weed
cup of celery (optional)
1/2 cup green pepper (optional)
Directions
pour canned tomatoes into a pan and mash. add 2 tbsp of margarine and boil intil thick. put 1 cup of margarine 3/4cup chopped onions and 1/2 cup greated carrot into a frying pan and fry, do not brown.
in a separate frying pan put 3 cups shredded cabbage and 2 tbsp margarine; fry until tender.
boil 3 qts. water in a large pot. add 1 1/2 tbsp salt 1/2 cups skim milk, 1/2 cup chopped carrots,6 medium potatos(chopped into quarters) and 1 medium beet, cut in half.
boil until potatos are tender. remove potatos and mash and set aside.
put 1 1/2 cups diced potatos and 3 cups shredded cabbage into the potato stock and boil intil tender. pour mashed potatos slowly back into the stock. add fried onions, carrots and cabbage and tomato sauce. add celery and green pepper (optional) add dill weed. bring to a boil then remove from heat. remove beets and disgard. season to taste with black pepper. serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user STANTONI.
in a separate frying pan put 3 cups shredded cabbage and 2 tbsp margarine; fry until tender.
boil 3 qts. water in a large pot. add 1 1/2 tbsp salt 1/2 cups skim milk, 1/2 cup chopped carrots,6 medium potatos(chopped into quarters) and 1 medium beet, cut in half.
boil until potatos are tender. remove potatos and mash and set aside.
put 1 1/2 cups diced potatos and 3 cups shredded cabbage into the potato stock and boil intil tender. pour mashed potatos slowly back into the stock. add fried onions, carrots and cabbage and tomato sauce. add celery and green pepper (optional) add dill weed. bring to a boil then remove from heat. remove beets and disgard. season to taste with black pepper. serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user STANTONI.