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Borscht Soup

Chef.at.Home's picture
Ingredients
  Beets 1 Pound
  Potatoes 2 Medium (about 4oz when mashed)
  Onion 1 Medium, chopped
  Lemon juice 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Vegetable stock/Water 2 Cup (32 tbs)
  Sour cream 3⁄4 Cup (12 tbs)
  Chopped chives/Parsley 4 Tablespoon
Directions

Cook the beets until tender, then peel and slice.
Boil the potatoes and mash them.
Put the cooled beets, mashed potato, chopped onion and lemon juice in a blender or food processor and puree.
Add salt and pepper, vegetable stock and sour cream and puree for a further 1 minute.
Place the soup in the fridge and chill for 1 hour, then pour into individual serving dishes and sprinkle a little chopped chives or parsley on top to garnish, follow with a dollop of sour cream if desired.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Beet

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4.175
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 925 Calories from Fat 314

% Daily Value*

Total Fat 36 g55.1%

Saturated Fat 20.2 g101.2%

Trans Fat 0 g

Cholesterol 89.7 mg29.9%

Sodium 1813.9 mg75.6%

Total Carbohydrates 142 g47.3%

Dietary Fiber 28.5 g114.1%

Sugars 50 g

Protein 22 g44.6%

Vitamin A 75.5% Vitamin C 260.1%

Calcium 41.3% Iron 46.2%

*Based on a 2000 Calorie diet

Borscht Soup Recipe