Try this Knoble Borsht (Garlic Beet Soup) recipe, or contribute your own.
Suggest a better descriptionIN a deep saucepan, combine the water, meat and bones. Bring to a boil and skim. Add the beets, onions, garlic and salt. Cover and cook over medium heat for 2 hours. Add the brown sugar and sour salt or lemon juice. Cook 30 minutes longer. Taste and adjust the seasoning. If using the eggs, beat them in a small bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Add the egg liquid to the saucepan, beating it in very well. Serve in individual soup bowls. Garnish with pieces of meat. Serves 8. Posted to rec.food.recipes by "Joel W./Mirjam D."
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 46 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.4mg | 0 % | |
Potassium 47.6mg | 1 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 11.3g | ||
Protein 0.3g | 0 % | |
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: 46
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