Hot Beef Borscht Recipe
Servings: 8
Ingredients
- 1 x fennel bulb
- 3 Tbsp. butter
- 1 lrg onion cut 1/2" dice
- 2 x celery stalks cut 1/2" dice
- 1 tsp grnd coriander
- 1 tsp grnd cumin
- 1 tsp caraway seeds
- 1 tsp freshly-grnd black pepper
- 3 x beets peeled, and cut 1/2" dice
- 1/2 sm cabbage cut 1/2" dice
- 7 c. low-sodium chicken broth
- 3/4 lb cooked pot roast cut 1/2" dice Salt to taste
- 1/2 c. lowfat sour cream
Directions
- Cut fennel stalks and bulb into 1/2-inch dice. Chop feathery fronds and reserve for garnish.
- Heat the butter in a stockpot over medium heat. Add in the onion, celery and diced fennel and cook, stirring constantly, for 1 minute. Cover and cook till the vegetables are softened but not brown, about 5 min.
- Add in the coriander, cumin, caraway seeds and pepper. Cook, stirring, till the spices are fragrant, about 1 minute.
- Add in the beets, cabbage and broth and bring to a simmer. Partially cover the pot and simmer till the beets are tender, about 35 min.
- Add in the cubed beef to the pot and heat through. Add in salt to taste. Ladle into hot soup bowls. Serve with a dollop of lowfat sour cream and garnish with the minced fennel fronds.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 8 servings | |
| Calories 229 | |
| Calories from Fat 132 | 58% |
| Total Fat 14.81g | 19% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 162mg | 7% |
| Potassium 550mg | 16% |
| Total Carbs 10.72g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.2g | 3% |
| Protein 15.2g | 24% |
