Try this Best Borscht recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, whisk the zests, lemon juice, shallot, honey, and 1 teaspoon salt; let stand 10 minutes to mellow the shallots. Whisk in the olive oil in a slow stream and add generous pepper. Add the beets, parsnips, carrots, sweet potatoe,radishes, and chives and toss to combine. Season to taste with more salt, pepper, lemon juice, or honey. Sauté onions, bay leaves, and garlic until light brown - about 4-5 minutes. Add all the chopped vegetables, salt and pepper, and stock. Cover and bring to a boil. Reduce heat and simmer 45-60 minutes, until beets are soft. Remove bay leaves; blend in blender, in batches until smooth. Return to the pot, reheat and add chili powder, lemon juice, and more salt and pepper if necessary. Serve with sour cream.
Combined recipes from: FINE COOKING MAGAZINE and NEW SCANDINAVIAN COOKING t.v. show, 2/26/14
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (975g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 180 | ||
Calories from Fat: 32 (18%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.6g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1468.7mg | 51 % | |
Potassium 1117.5mg | 29 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 20.4g | ||
Protein 10.1g | 14 % | |
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: 180
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.