Hot Beet Borscht Recipe

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Diced beets8 Cup (128 tbs)
 Lemon juice4 Tablespoon
 Vinegar3 Tablespoon
 Honey4 Tablespoon
 Dill weed1 Teaspoon
 Basil1 Teaspoon
 Water12 Cup (192 tbs)
 Salt1 1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 134 Calories from Fat 4

% Daily Value*

Total Fat 0.43 g0.66%

Saturated Fat 0.06 g0.32%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 663.7 mg27.7%

Total Carbohydrates 31 g10.4%

Dietary Fiber 6.5 g26.1%

Sugars 23.8 g

Protein 4 g7.8%

Vitamin A 3.4% Vitamin C 27.2%

Calcium 5.5% Iron 12.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash, peel and cut the beets in dices.

MAKING
2. In a large heavy bottomed saucepan or a stock pot, cover the beets with the water and place on a medium flame.
3. Boil the beets for 20- -25 minutes or until they are fork tender.
4. When cooked, cool the beets
5. Transfer the beets with the liquid to a liquidizer or blender and combine with all other ingredients.
6. Blend to a smooth puree.
7. Return the puree to the saucepan and heat again.
8. Take pan off the heat and allow to rest for ½ and hour.

FINALIZING
9. To serve the soup hot, simmer on a medium flame until hot.
10. To serve the soup cold, chill the soup in the refrigerator for 2 -3 hours.

SERVING
11. Ladle the soup into individual soup bowls.
12. If serving cold, garnish the soup with sour cream or yogurt.
13. Serve with crusty bread or crackers.
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