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Cranberry Borscht

chef.rylan's picture
Ingredients
  Canned beets 16 Ounce, undrained (1 can)
  Jellied cranberry sauce 16 Ounce (1 can)
  Water 1 Cup (16 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Dairy sour cream 2 Tablespoon
Directions

GETTING READY
1. Take beets and cranberry sauce in a food processor bowl with metal blade or blender container, process until content gets pureed.
2. If using blender container, puree in small parts.

MAKING
3. In a large saucepan, add in all pureed contents, stir in water.
4. Cook using medium heat until the cranberry sauce is melts.
5. Whisk sour cream and lemon juice.

SERVING
6. Use a dollop of sour cream on top of each serving or garnish as desired.
7. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Holiday, Gourmet, Healthy
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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4.11905
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 310 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 33.8 mg11.3%

Sodium 266.6 mg11.1%

Total Carbohydrates 50 g16.8%

Dietary Fiber 2.9 g11.5%

Sugars 35.3 g

Protein 2 g4.4%

Vitamin A 8% Vitamin C 9.1%

Calcium 9.2% Iron 5.2%

*Based on a 2000 Calorie diet

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Cranberry Borscht Recipe