Try this Cranberry Borscht recipe, or contribute your own.
Suggest a better descriptionUsing only the white part of the leeks, halve them lengthwise and slice. Melt butter in saucepan over medium heat. Add leeks and shallot and cook, stirring frequently, until shallot is translucent and leeks are completely softened, about 10 minutes. Add garlic and cook 2 minutes. Add tomato paste and red wine vinegar, and cook 1 minute. Add cranberry sauce, beef consomme and water, then bring to boil. Reduce heat and simmer 10 to 15 minutes. Puree soup in blender or food processor, in batches as necessary. Season to taste with salt and pepper. Serve hot, and garnish each bowl with mounding tablespoon of sour cream and some chives. Yields 4 servings. Each serving: 384 calories; 793 mg sodium; 28 mg cholesterol; 13 grams fat; 67 grams carbohydrates; 7 grams protein; 1.52 grams fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 servings | ||
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Calories: 356 | ||
Calories from Fat: 95 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 26.5mg | 8 % | |
Sodium 344.8mg | 12 % | |
Potassium 430.6mg | 11 % | |
Total Carbohydrate 66.1g | 19 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 62.7g | ||
Protein 2.8g | 4 % | |
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: 356
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