Try this Sweet and Sour Borscht recipe, or contribute your own.
Suggest a better descriptionCut off beet tops. Cut off and discard stems and any wilted leaves. Coarsely chop remaining leaves. Peel beets and shred coarsely; set aside.
Heat oil in a 5-quart pan over medium heat. Add onion and carrots and cook, stirring occasionally, until vegetables are soft (about 10 minutes). Add beets and tops, cabbage, lemon juice, sugar, dill, and stock; bring to simmering. Reduce heat to low; cover and simmer until beets and cabbage are tender (about 45 minutes). Season with salt and pepper to taste.
Garnish each serving with yogurt.
From Sunset Vegetarian Cooking, Lane Publishing Co., Menlo Park, California, 1981.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1448g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 96 | ||
Calories from Fat: 14 (15%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.6g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7113mg | 245 % | |
Potassium 63.7mg | 2 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 20.5g | ||
Protein 0.3g | 0 % | |
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: 96
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.