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Borscht

I.am.Vegetarian's picture
Ingredients
  Onion 1 Large, chopped
  Celery stick 2
  Oil 2 Tablespoon
  Beetroot 1⁄2 Pound, finely grated
  Water 1 1⁄2 Pint
  Sugar 2 Teaspoon
  Salt 1 Teaspoon (Leveled)
  Cornflour 1 Tablespoon (Leveled)
  Yeast 1 Teaspoon
  Lemon juice 1 Tablespoon
  Sour cream 3 Tablespoon
  Lemon slices 3
  Chives 1 Pinch, chopped
Directions

MAKING
1) In a saucepan, heat oil and sauté onion and celery gently in it, stirring frequently.
2) Stir in beetroot with water, sugar, salt and yeast extract and allow boiling for 20 minutes.
3) Strain through a strainer or process in a blender and then heat again.
4) In the meantime, add cornflour to thin cream with water.
5) Add this cornflour mixture to the processed liquid and simmer until it thickens.
6) If required, add seasoning and then pour in lemon juice.

SERVING
7) Serve hot in bowls on garnishing each serving with 1 tablespoon cream, 1 slice lemon and chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Beet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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4.196875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 339 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 11.7 mg3.9%

Sodium 727.7 mg30.3%

Total Carbohydrates 39 g13.1%

Dietary Fiber 7.2 g29%

Sugars 21 g

Protein 5 g9.3%

Vitamin A 7.4% Vitamin C 50.2%

Calcium 10.3% Iron 8.6%

*Based on a 2000 Calorie diet

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Borscht Recipe