Veal And Beet Borscht
|Lean veal||2 Ounce, cut in small pieces|
|Beets||2 Ounce, cooked|
|Cucumber||1 , peeled, thinly sliced|
|Sour cream||2 Cup (32 tbs)|
|Powdered dill||1 Teaspoon|
|Chives||1 Teaspoon, cut in very small pieces|
|Hard boiled eggs||6 , peeled, sliced|
Cook veal in salted water to cover until tender.
Puree beets in a blender, or pass through a sieve, with their water.
Add cucumber to beets and beet water.
Mix into veal and its juices.
Gradually stir in sour cream.
Add dill, salt, pepper, chives and shrimps.
Garnish with eggs.
Serve ice cold.
Calories 939 Calories from Fat 623
% Daily Value*
Total Fat 70 g108.1%
Saturated Fat 34.2 g171%
Trans Fat 0 g
Cholesterol 1065.5 mg355.2%
Sodium 1620.3 mg67.5%
Total Carbohydrates 18 g6.1%
Dietary Fiber 1.6 g6.4%
Sugars 13.2 g
Protein 60 g119.2%
Vitamin A 58.2% Vitamin C 18.2%
Calcium 47.3% Iron 41.5%
*Based on a 2000 Calorie diet