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Beets And Cabbage Borscht

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Ingredients
  Onions 2 Medium, shredded
  Shredded cabbage 6 Ounce
  Beetroot 8 Ounce, peeled (Raw)
  Tomato paste 2 Tablespoon
  Sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Beef stock 2 Pint
  Sour cream/Yogurt 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Put onion, beetroot, sugar, vinegar and stock in a pan and boil gently for 20 minutes.
Add the cabbage and boil for a further 20 minutes.
Add the tomato paste, season to taste and add more stock or water if needed.
Cook until the cabbage is tender.
Put a spoonful of cream or yogurt in each plate as the soup is served.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 960 Calories from Fat 416

% Daily Value*

Total Fat 47 g72.9%

Saturated Fat 27.1 g135.6%

Trans Fat 0 g

Cholesterol 119.6 mg39.9%

Sodium 2734.7 mg113.9%

Total Carbohydrates 110 g36.8%

Dietary Fiber 18.9 g75.5%

Sugars 70.2 g

Protein 35 g70.7%

Vitamin A 40.6% Vitamin C 187.5%

Calcium 54.1% Iron 40.9%

*Based on a 2000 Calorie diet

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Beets And Cabbage Borscht Recipe