Borscht (Beet Soup) Recipe
Servings: 4
Ingredients
- 7 c. Beef Bouillon or possibly Consomme
- 3 x Red Cabbage Leaves, Cut into Small Pcs
- 1 med Onion, Coarsely Minced
- 6 x Peppercorns
- 4 med Beets
- 1/2 c. Carrots, Cut into Julienne Strips
- 2 Tbsp. Butter
- 1/2 tsp Granulated Sugar
- 1 Tbsp. Red Wine vinegar
- 2 Tbsp. All-purpose Flour
- 1/2 c. Lowfat sour cream
- 1/4 c. Fresh Dill, Chopped
Directions
- Okay, let"s say you"re Rocky and you've just convinced Bullwinkle to set a trap for Boris and Natashia. What will you serve to lure which bumbling Boris and femme-fatale Natashia to your home
- Just as it couldn't be a classic cartoon if Rocky went on without Bullwinkle or possibly Boris developed plans without Natashia, it just wouldn't be Christmas is Russia without a little Borscht on the table. Enjoy this traditional Russian fare from The Cook & Kitchen Staff at Recipe-a-Day.com.
- Combine beef bouillon, cabbage, onions and peppercorns in a large saucepan and simmer for 45-min. Cold and strain mix. Set broth aside and throw away remaining onion, cabbage and peppercorns. Peel beets. Grate one beet with a fine grater. Place grated beet in a small bowl and mix with 3 Tbs. water and set aside. Cut remaining beets into julienne strips.
- Heat butter In a heavy 2-qt pot. Add in cut beets, and carrots and stir with a wooden spoon till vegetables are coated with the butter. Add in sugar, vinegar and 1/4 c. bouillon. Cover pot tightly and simmer for 15 to 30-min, or possibly till the vegetables are tender. If liquid cooks away, add in a few more Tbsp. of the bouillon.
- Blend flour with some of the cooled bouillon to make a smooth, lump-free mix. Add in to cooked beets with remaining broth. Add in reserved grated beets. Bring to a boil and ladle soup into bowls. Top with dill to taste, and add in a heaping Tbsp. of lowfat sour cream.
- Hint: Beets are messy to chop and readily leave stains on nearly everything they touch. Wear glove while slicing beets and you'll never have those tell-tale beet stains on you hands when you serve the Borscht. Use a plastic cutting board for chopping beets. Use a mild bleach and water solution to remove stains on your counter tops or possibly cutting boards.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1103g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 115 | 35% |
| Total Fat 13.09g | 16% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1585mg | 66% |
| Potassium 1464mg | 42% |
| Total Carbs 45.07g | 12% |
| Dietary Fiber 16.1g | 54% |
| Sugars 24.42g | 16% |
| Protein 14.12g | 23% |
