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Hot Borscht

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  Potato 1⁄2 , peeled and cut into 1/2-inch dice
  Beets 4 , peeled and cut into 1/2-inch dice
  Chicken stock 6 Cup (96 tbs)
  Unsalted butter 2 Tablespoon
  Onion 1⁄2 , chopped
  Celery stalk 1 , cut into 1/4 inch slices
  Chopped white cabbage 1 Cup (16 tbs)
  Carrot 1 , peeled and cut into 1/4 inch dice
  Chopped fresh dill/Dill sprigs 2 Teaspoon
  Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Freshly ground white pepper To Taste
  Vegetable seasoning To Taste

Put the potatoes, beets, and stock in a saucepan and bring to a boil.
Lower the heat and cook, covered, at a rapid simmer until the vegetables are tender, about 10 to 12 minutes.
Strain, reserving the broth and vegetables separately.
In the same saucepan, melt the butter, add the onion, and saute over medium heat for 3 minutes, until translucent.
Add the celery, cabbage, carrots, and reserved broth and bring to a boil.
Lower the heat and simmer, covered, for 20 minutes, or until the vegetables are tender.
Add the beets and potato and cook just long enough to reheat them.
Pour into a Thermos that has been rinsed out with boiling water. (Soup can be made ahead and reheated.)

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1193 Calories from Fat 391

% Daily Value*

Total Fat 44 g67.9%

Saturated Fat 20.9 g104.5%

Trans Fat 0 g

Cholesterol 111.1 mg37%

Sodium 2675.2 mg111.5%

Total Carbohydrates 151 g50.3%

Dietary Fiber 25.2 g100.9%

Sugars 77.5 g

Protein 54 g108.8%

Vitamin A 245.1% Vitamin C 172.9%

Calcium 37.3% Iron 57.1%

*Based on a 2000 Calorie diet

Hot Borscht Recipe