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Suggest a better descriptionSauté onion and garlic in oil until golden brown
Add beets and carrots, med low heat, 5 min
Add tomato paste, cook for 3 min
Add cabbage for 3 minutes
Add potatoes to beef stock after boil and simmer, cook until half done
Add sauté mixture to pot and bring to boil, add parsley and dill
Season
To make beef stock, add water almost full, season, bay leaf and beef and cook for hour and a half or until done
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2744g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1524 | ||
Calories from Fat: 33 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 690.5mg | 24 % | |
Potassium 9936.6mg | 261 % | |
Total Carbohydrate 347g | 102 % | |
Dietary Fiber 68.6g | 275 % | |
Sugars, other 278.3g | ||
Protein 50.8g | 73 % | |
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: 1524
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