Borscht
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 116.7
- Total Fat: 3.8 g
- Cholesterol: 36.9 mg
- Sodium: 100.4 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.5 g
- Protein: 12.3 g
View full nutritional breakdown of Borscht calories by ingredient
Introduction
(from Joy of Cooking) (from Joy of Cooking)Number of Servings: 8
Ingredients
-
12 oz. beets
1 lb. beef chuck
2 TBS vegetable oil
4.5 cups water
one 28 oz. can whole plum tomatoes, drained and chopped
2 cups shredded cabbage
1 medium onion, chopped
2 medium carrots, peeled and sliced
2 medium celery stalks, sliced
1.5 tsp. tomato paste
2 TBS red wine vinegar
2 tsp. fresh lemon juice
.75 tsp ground black pepper
Directions
Preheat oven to 400 F.
scrub 12 oz. beets.
Wrap the beets together in aluminum foil and roast on a baking sheet until they can be easily pierced with a fork, about 1 hr. Let cool, peel, then slice and cut into thin strips.
While beets are roasting, cube 1 lb. beef chuck and lightly dredge with all purpose flour.
Heat in a soup pot, over medium-high heat 2 tbs. vegetable oil.
Add the meat and brown on all sides. Stir in water and add can of plum tomatoes.
Bring to a boil, reduce heat and simmer, partially covered until meat is almost tender, about 30 min.
Stir in: cabbage, onion, carrots, celery, and tomato paste.
Simmer, partially covered until vegetables and meat are tender, about 30 min.
Stir in beets along with red wine vinegar, lemon juice, garlic, and black pepper.
Simmer, partially covered, for 15 min. Thin soup with water if necessary.
Makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SCGOLFER.
scrub 12 oz. beets.
Wrap the beets together in aluminum foil and roast on a baking sheet until they can be easily pierced with a fork, about 1 hr. Let cool, peel, then slice and cut into thin strips.
While beets are roasting, cube 1 lb. beef chuck and lightly dredge with all purpose flour.
Heat in a soup pot, over medium-high heat 2 tbs. vegetable oil.
Add the meat and brown on all sides. Stir in water and add can of plum tomatoes.
Bring to a boil, reduce heat and simmer, partially covered until meat is almost tender, about 30 min.
Stir in: cabbage, onion, carrots, celery, and tomato paste.
Simmer, partially covered until vegetables and meat are tender, about 30 min.
Stir in beets along with red wine vinegar, lemon juice, garlic, and black pepper.
Simmer, partially covered, for 15 min. Thin soup with water if necessary.
Makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SCGOLFER.