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Beet Borscht

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  Beets 6
  Beef brisket 2 Pound, cut into bite sized chunks
  Onions 2 , sliced
  Celery stalks 2 , cut into bite sized chunks
  Carrots 4 , sliced
  Bay leaves 2
  Salt 1 Dash
  Canned tomato paste 6 Ounce
  Sugar 2 Teaspoon
  Cabbage 1 , shredded

1) Place 4 sliced beets, brisket, onion, celery, carrots, bay leaves, and salt in a pot and simmer over a low flame for 2 1/2 hours.
2) Shred the remaining 2 beets and add to the heated mixture. Stir in the tomato paste and sugar. Simmer, covered for 25 minutes. Remove the bay leaves and chill.
3) Skim the fat from the surface of the soup. Heat over a medium flame until boiling, add the cabbage and cook for 15 minutes until the cabbage is soft.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3196 Calories from Fat 1593

% Daily Value*

Total Fat 177 g272.2%

Saturated Fat 69.2 g345.9%

Trans Fat 0 g

Cholesterol 616.9 mg205.6%

Sodium 1949.8 mg81.2%

Total Carbohydrates 210 g70.1%

Dietary Fiber 58 g231.9%

Sugars 132.2 g

Protein 201 g402.7%

Vitamin A 892.6% Vitamin C 504.1%

Calcium 65.2% Iron 179.8%

*Based on a 2000 Calorie diet


Beet Borscht Recipe