Try this Traditional Ukrainian Borscht Recipe recipe, or contribute your own.
Suggest a better descriptionSource: https://melissaknorris.com/borscht-recipe-how-to-m
1. Sauté the onions, celery and cabbage with the butter until soft and translucent.
2. Add the can of diced tomatoes and the garlic, as well as all of the water or broth.
3. Bring to a boil over medium high heat, then reduce to medium heat and let simmer.
4. Peel the beets, carrots and potato.
5. Dice half the beets and grate the other half.
6. Grate all the carrots.
7. Dice the potato.
8. Add the beets, carrots and potato to the broth. If you would like to add any other optional vegetables (ie. beans, peas, beet greens, etc.) do so now.
9. Allow soup to simmer on medium until diced beets and potatoes are soft (test them with a fork or by biting into them!), about 15 minutes. Remove soup from heat.
10. Stir in chopped fresh dill weed and salt and black pepper.
11. Serve hot with a dollop of sour cream and a slice of bread and butter (rye bread is best!)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 117 | ||
Calories from Fat: 70 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 24.8mg | 1 % | |
Potassium 292.4mg | 8 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9.2g | ||
Protein 1.6g | 2 % | |
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: 117
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