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Beet Borscht

Chef.at.Home's picture
Ingredients
  Shredded beet 2 Cup (32 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Canned beef broth 29 Ounce (Two 14 1/2 Ounce Cans)
  Shredded cabbage 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Lemon juice 1 Tablespoon
Directions

In a saucepan, bring the beets, carrots, onion, water and salt to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add broth, cabbage and butter; simmer, uncovered, for 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 429 Calories from Fat 132

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 8.8 g44.1%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 3986.2 mg166.1%

Total Carbohydrates 61 g20.4%

Dietary Fiber 16.4 g65.5%

Sugars 35 g

Protein 18 g36%

Vitamin A 515.9% Vitamin C 111%

Calcium 21.3% Iron 26.2%

*Based on a 2000 Calorie diet

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Beet Borscht Recipe