A recipe a found on line and modified drastically to try and make the borscht that my father remembers as a child.
Cut meat into cubes and simmer in minimum water with the celery root. Remove meat, discard the celery root and reserve broth.
In separate pot sauté diced carrots, onions and the beets for about ten minutes or until soft and then stir in tomato paste. Saute 5 more minutes. (Salt and pepper liberally when starting the saute process)
Meanwhile, into the reserved meat broth add cabbage and diced potatoes. Add salt and pepper. Cook until fork tender.
Combine everything (including the reserved meat) into one pot. Add garlic, bay leaves, paprika, salt and pepper and simmer for 10 minutes. If there is not enough liquid to cover everything, add water or a good low sodium canned beef (or even chicken) broth to cover.
To serve:
Ladle into bowls. Let each diner add as much or as little dill as they want. Also serve the lemon wedges. I squeeze one into each bowl for a little extra tang!
This is a highly modified recipe. Borscht is one of those dishes that everyone make differently, so feel free to experiment!. We do not use the traditional dollop of sour cream that you may have heard of as my father claims that his family did not do that. But again, that is up to you!
I try to find smoked meats (like smoked pork) if I can as I think that adds more flavor, but again, that is up to you.
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 226 | ||
Calories from Fat: 54 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 18.7mg | 6 % | |
Sodium 527.5mg | 18 % | |
Potassium 1295.6mg | 34 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 27.9g | ||
Protein 11.5g | 16 % | |
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: 226
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