Try this Borscht recipe, or contribute your own.
Suggest a better descriptionIn a large heavy sauce pan over moderate heat, melt butter, add cabbage and cook until wilted. Stir in onions and reserved liquid, the broth, the gravy, the beets and reserved liquid, the pot roast, the vinegar, and salt and pepper to taste. Simmer the soup, stirring occasionally, for 10 minutes. Stir in the chopped dill. Ladle into warm bowls, spoon a dollop of sour cream onto each serving and garnish the soup with the dill sprigs. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8805 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-11-1998 Recipe by: Sara Moulton
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1937g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 285 | ||
Calories from Fat: 193 (68%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 21.5g | 29 % | |
Saturated Fat 13.1g | 66 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 47mg | 14 % | |
Sodium 5486.4mg | 189 % | |
Potassium 962.4mg | 25 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.6g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 285
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.