Try this Beet And Cabbage Borscht recipe, or contribute your own.
Suggest a better descriptionPlace the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9351) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Michel Richard
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (437g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 166 | ||
Calories from Fat: 32 (19%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.5g | 5 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 9mg | 3 % | |
Sodium 413.9mg | 14 % | |
Potassium 687.7mg | 18 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 17.5g | ||
Protein 10.5g | 15 % | |
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: 166
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.