Red Onion Borscht
|Salad oil||1 1⁄2 Tablespoon|
|Red onions||4 Large|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Beets||2 Medium, peeled and shredded|
|All purpose flour||2 1⁄2 Tablespoon|
|Low sodium chicken broth||6 Cup (96 tbs)|
|Port||1⁄3 Cup (5.33 tbs)|
|Light sour cream||3 Tablespoon|
Heat oil in a 5- to 6-quart pan over medium-low heat.
Add onions, vinegar, and beets.
Cook, stirring often, until onions are very soft but not browned (25 to 30 minutes).
Add flour and stir until bubbly.
Remove pan from heat and gradually stir in broth.
Return soup to medium heat and bring to a boil, stirring occasionally; then reduce heat and simmer for 10 minutes.
Stir in port.
Season to taste with salt and pepper.
Garnish each serving with sour cream,
Serving size: Complete recipe
Calories 1383 Calories from Fat 332
% Daily Value*
Total Fat 37 g57.4%
Saturated Fat 6.8 g34%
Trans Fat 0.4 g
Cholesterol 15.8 mg5.3%
Sodium 1338.6 mg55.8%
Total Carbohydrates 210 g70.1%
Dietary Fiber 40.5 g162.1%
Sugars 122.1 g
Protein 55 g110.7%
Vitamin A 6.9% Vitamin C 164.1%
Calcium 45.7% Iron 56.3%
*Based on a 2000 Calorie diet