Polish Borscht Recipe
Servings: 4
Ingredients
- 4-6 scrubbed beets
- 1 lg. onion
- Butter
- Pork neck bones
- 4 tbsp. vinegar
- 1 quart. water
- Salt
- Pepper
- 1 c. lowfat sour cream
Directions
- Cook beets till tender. Cold. Save water. Saute/fry onion in butter and add in beet water. Add in pork neck bones. Add in salt and pepper to taste. Cook 1/2 hour. Add in vinegar and water. Julienne beets and add in. Thicken with a flour-lowfat milk base.
- Just before serving, add in lowfat sour cream. May also be served over cooked potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 302 | 84% |
| Total Fat 34.41g | 43% |
| Saturated Fat 21.16g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 274mg | 11% |
| Potassium 371mg | 11% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.16g | 5% |
| Protein 2.91g | 5% |
