Try this Russian Borscht recipe, or contribute your own.
Suggest a better descriptionCoat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and onion; saute 8 minutes or until crisp-tender. Remove from heat; set aside. Combine chicken broth and cream of tartar in an 8-quart Dutch oven or stockpot, and stir well. Add potato and beets; bring to a boil. Reduce heat, and simmer, uncovered 20 minutes or until tender. Add cabbage mixture, tomatoes, and dillweed; stir well, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Yield: 4-1/2 quarts (serving size: 1-1/2 cups soup and 1 tablespoon sour cream). Per serving: 208 Calories; 2g Fat (6% calories from fat); 27g Protein; 40g Carbohydrate; 3mg Cholesterol; 1026mg Sodium Serving Ideas : Serve with sour cream. NOTES : Carol Perez, of Willits, California, reduced the butter and cream in this classic Russian soup to suit her healthier lifestyle. Recipe by: Cooking Light, Mar/Apr 1993, page 106 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (1205g) | ||
Recipe Makes: 4 | ||
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Calories: 365 | ||
Calories from Fat: 65 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 1165.2mg | 40 % | |
Potassium 2301.6mg | 61 % | |
Total Carbohydrate 62.9g | 19 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 49.6g | ||
Protein 18.1g | 26 % | |
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: 365
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