Try this Vegetarian Borscht recipe, or contribute your own.
Suggest a better descriptionSoak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately. In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes. Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and, if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender. Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass bowls of chopped dill and sour cream at the table. Yield: 8 main-course servings Recipe by: COOKING LIVE SHOW # CL9247
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Serving Size: 1 Serving (4051g) | ||
Recipe Makes: 1 | ||
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Calories: 3553 | ||
Calories from Fat: 237 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 9121.6mg | 315 % | |
Potassium 17460.3mg | 459 % | |
Total Carbohydrate 777.5g | 229 % | |
Dietary Fiber 105.6g | 422 % | |
Sugars, other 671.9g | ||
Protein 89.2g | 127 % | |
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: 3553
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