You are here

Borscht Beetroot Soup

I.am.Vegetarian's picture
Ingredients
  Beetroot 1 Pound
  Onion 1
  Carrot 1
  Tomatoes 3
  Celery stick 2
  Vegetable stock 1 Liter
  Garlic 1 Clove (5 gm)
  Ground black pepper To Taste
  Soft brown sugar 1 Teaspoon
  Wine vinegar 3 Teaspoon
  Soured cream 1⁄4 Pint (140 Milliliter)
  Chives 1 Tablespoon, chopped
Directions

1. Peel the raw beetroot and grate into a pan.
2. Grate the onion and carrot and chop the tomatoes and celery and add to the pan. Add the stock, pulped garlic and seasoning and simmer for 1 hour. Alternatively, if using pre-cooked beetroot, grate and proceed as before, omitting 1/4 of the stock and cook for only 30 minutes.
3. Add the sugar and then the wine vinegar and seasoning to taste. Serve with a dollop of soured cream and a few chopped parsley for each portion.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Beet
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
4

Rate It

Your rating: None
4.33846
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 166 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 15.6 mg5.2%

Sodium 616 mg25.7%

Total Carbohydrates 25 g8.3%

Dietary Fiber 7.3 g29.1%

Sugars 15 g

Protein 4 g8.3%

Vitamin A 75.6% Vitamin C 40.4%

Calcium 8.8% Iron 8.5%

*Based on a 2000 Calorie diet

0 Comments

Borscht Beetroot Soup Recipe