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  Beets 1 1⁄4 Pound, peeled and shredded (4 Cups)
  Diced carrots 2 , peeled to 2 cups
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Sliced celery 1 Cup (16 tbs)
  Unsalted beef broth/Water 7 Cup (112 tbs)
  Brown sugar 4 Tablespoon
  Beef bouillon granules 1 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  Sliced cabbage 2 Cup (32 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Non-fat sour cream 1 1⁄2 Cup (24 tbs)
  Minced dill 2 Tablespoon

1. Combine the beets, carrots, onion, celery, broth or water, brown sugar, bouillon granules, and pepper in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
2. Add the cabbage, and simmer uncovered for 15 minutes, or until the cabbage is tender. Remove the pot from the heat and stir in the vinegar.
3. Ladle the soup into individual serving bowls. Top each serving with a rounded tablespoon of sour cream and a sprinkling of dill.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2077 Calories from Fat 568

% Daily Value*

Total Fat 63 g97.3%

Saturated Fat 34.9 g174.7%

Trans Fat 0 g

Cholesterol 121.4 mg40.5%

Sodium 4522.4 mg188.4%

Total Carbohydrates 311 g103.7%

Dietary Fiber 29.8 g119%

Sugars 146 g

Protein 80 g160.9%

Vitamin A 501.4% Vitamin C 228.1%

Calcium 85.7% Iron 52.5%

*Based on a 2000 Calorie diet

Ruby Borscht Recipe