Try this Classic Russian Borscht recipe, or contribute your own.
Suggest a better description1. Fill a large soup pot with 16 cups of water. Add beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.
2. Slice potatoes, add into the same water and boil 15-20 minutes.
3. Grate both carrots adn dice one onion. Add 4 tablespoons of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking
4. Thinly shred 1/2 a cabbage and add it to the pot when potatoes are halfway done.
5. Next peel and slice the beets into match sticks and add them back to the pot.
6. Add bouillon paste, lemon juice, pepper, bay leaves and kidney beans to the pot.
7. Add sauteed carrots and onions to the pot alon with chopped dill.
8. Cook another 5-10 minutes until the cabbage is done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 11 Servings | ||
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Calories: 162 | ||
Calories from Fat: 48 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 125.8mg | 4 % | |
Potassium 693mg | 18 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 20.6g | ||
Protein 4.2g | 6 % | |
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: 162
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