Borscht Recipe
Ingredients
| Beets | 3 , peeled | |
| Carrot | 1 , peeled | |
| Onion | 1 Medium, peeled | |
| Turnip | 1 , peeled | |
| Shredded red cabbage | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Beef stock | 1 1⁄2 Quart | |
| Red wine vinegar | 3 Tablespoon | |
| Brown sugar | 1 Teaspoon | |
| Cornstarch | 2 Tablespoon, blended with cold water | |
| Cold water | 1 Tablespoon | |
| Half and half/Yogurt | 1 Teaspoon (Sour, For Garnish) | |
| Lemon slices/Chopped chives | 2 (For Garnish) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 101 Calories from Fat 17
% Daily Value*
Total Fat 2 g3%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 4.3 mg1.4%
Sodium 465.5 mg19.4%
Total Carbohydrates 17 g5.6%
Dietary Fiber 2.9 g11.4%
Sugars 7.9 g
Protein 5 g10.2%
Vitamin A 29.3% Vitamin C 26.7%
Calcium 4.4% Iron 6.6%
*Based on a 2000 Calorie diet
Directions
Using a large soup kettle, saute vegetables in butter until glazed.
Pour in beef stock and add vinegar, sugar, salt, and pepper.
Cover and simmer 45 minutes.
Blend in a paste of cornstarch and water and cook until thickened.
Ladle into bowls and garnish with a spoonful of sour half and half or yogurt and lemon slices or chives.
Chef
