Authentic Vegetarian Russian Borscht
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 176.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 11,458.3 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 8.3 g
- Protein: 5.8 g
View full nutritional breakdown of Authentic Vegetarian Russian Borscht calories by ingredient
Introduction
I know, a borscht isn't meant to be vegetarian but this one is. It has been passed down in my family for many many years, it started in Russia and I have made it my own. I know, a borscht isn't meant to be vegetarian but this one is. It has been passed down in my family for many many years, it started in Russia and I have made it my own.Number of Servings: 5
Ingredients
-
About 9 cups of water
2 medium beets, peeled
4-5 beet greens, sliced
2 large potatoes, peeled
1/2 a medium onion
Paprika (to taste)
Garlic & Herb seasoning (to taste)
Cayenne Pepper (to taste)
Black pepper (to taste)
4 small carrots
4 cups shredded cabbage
2 cloves garlic, crushed
Salt (to taste)
5 cherry tomatoes
Directions
Start by pouring water into a large pot and setting onto range.
Peel potatoes and cube into same size pieces and throw into water. Grate (using grater or food processor) carrots, cabbage, and beets. Chop up beet greens and throw everything into the pot.
Chop onion, tomatoes and garlic and throw into a skillet until onions start to turn transluscent. Once this is done, toss into pot with everything else.
Cover the pot and let sit for about 10 minutes. Remove top and season with salt, paprika, black and cayenne pepper, garlic seasoning and any other seasoning you like. Let soup simmer, covered, for about 10-20 more minutes or until potatoes are tender.
Pour into a bowl and top off with a tablespoon of light sour cream (not included in nutrition).
Serving Size: Makes 5 two cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user RITAFITA.
Peel potatoes and cube into same size pieces and throw into water. Grate (using grater or food processor) carrots, cabbage, and beets. Chop up beet greens and throw everything into the pot.
Chop onion, tomatoes and garlic and throw into a skillet until onions start to turn transluscent. Once this is done, toss into pot with everything else.
Cover the pot and let sit for about 10 minutes. Remove top and season with salt, paprika, black and cayenne pepper, garlic seasoning and any other seasoning you like. Let soup simmer, covered, for about 10-20 more minutes or until potatoes are tender.
Pour into a bowl and top off with a tablespoon of light sour cream (not included in nutrition).
Serving Size: Makes 5 two cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user RITAFITA.