Basic Borsht - (1.5 Cup serving size)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 134.2
- Total Fat: 1.4 g
- Cholesterol: 7.9 mg
- Sodium: 1,619.7 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 7.0 g
- Protein: 6.2 g
View full nutritional breakdown of Basic Borsht - (1.5 Cup serving size) calories by ingredient
Introduction
This is a subtle variation on my Ukranian influenced treat I enjoyed as a child. Great for Potlucks.Sour Cream not included in recipe or counts as its optional in my world. This is a subtle variation on my Ukranian influenced treat I enjoyed as a child. Great for Potlucks.
Sour Cream not included in recipe or counts as its optional in my world.
Number of Servings: 8
Ingredients
-
3 medium Beets
5 small Turnips
2 med thin skinned Potatoes
4 Regular Carrots
3 tetra Packs of Chicken Stock
Handfull green onion
1 med red onion
6 fresh mushrooms (my addition, I love Mushrooms)
large handful of Green beans
Small Cabbage
Rosemary, Salt & Pepper
I buy the youngest veggies to get the most flavour and thinner skins. Only the Beets need peeling this way, everything else is mearly scrubbed.
Remember to wash your Cabbage thoroughly.
As you cut and start cooking the Root veggies then cut up the softer items while they cook, the actual making of this dish is only about 75 to 80 minutes.
Directions
3 medium Beets (cubed)
5 small Turnips (cubed)
2 med thin skinned Potatoes (cubed)
4 Regular Carrots (diced)
3 tetra Packs of Chicken Stock All
Handfull green onion (diced)
1 med red onion (diced)
6 fresh mushrooms (quartered)
large handful of Green beans (diced)
Small Cabbage (chopped)
Rosemary, Salt & Pepper (to taste)
Cut up the Beets, Carrots, Turnips, and Potatoes into equal sized peices. Bring to boil in Stock. While waiting for them to get to 3/4 done, chop/dice the remaining ingrediants. Add remaining ingrediants to the pot and lower temperature to simmer. Should only need to cook another 15 minutes or so. Add additional seasoning to personal taste.
Serve with a tablespoon of Sour cream at plating for additional silkyness.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user TWITCHYWITCHY.
5 small Turnips (cubed)
2 med thin skinned Potatoes (cubed)
4 Regular Carrots (diced)
3 tetra Packs of Chicken Stock All
Handfull green onion (diced)
1 med red onion (diced)
6 fresh mushrooms (quartered)
large handful of Green beans (diced)
Small Cabbage (chopped)
Rosemary, Salt & Pepper (to taste)
Cut up the Beets, Carrots, Turnips, and Potatoes into equal sized peices. Bring to boil in Stock. While waiting for them to get to 3/4 done, chop/dice the remaining ingrediants. Add remaining ingrediants to the pot and lower temperature to simmer. Should only need to cook another 15 minutes or so. Add additional seasoning to personal taste.
Serve with a tablespoon of Sour cream at plating for additional silkyness.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user TWITCHYWITCHY.