Ukrainian Borscht Recipe Video
Ingredients
| Beet | 3 , cleaned and coarsely diced | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, diced | |
| Celery stalk | 1 Large, diced | |
| Carrot | 1 Large, diced | |
| Garlic | 2 Clove (10 gm), chopped | |
| Potatoes | 2 , diced | |
| Apple | 1 , diced | |
| Vegetable stock | 3 Cup (48 tbs) | |
| Dill | 2 Tablespoon, minced (Fresh) | |
| For garnish | ||
| Vegan sour cream | 1⁄4 Cup (4 tbs) | |
Nutrition Facts
Serving size
Calories 378 Calories from Fat 74
% Daily Value*
Total Fat 11 g16.7%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 654.8 mg27.3%
Total Carbohydrates 67 g22.5%
Dietary Fiber 16.5 g66%
Sugars 31 g
Protein 9 g17.7%
Vitamin A 75.9% Vitamin C 84.4%
Calcium 13.2% Iron 24%
*Based on a 2000 Calorie diet
Directions
1. In a Dutch pot, heat olive oil ,add the onion, celery and carrot and saute it for 7 minutes.
2. Add the chopped garlic and add in the beets, potatoes, apples and combine it well.
3. Pour the vegetable stock, simmer it and let it cook for 30 minutes.
4. Add chopped dill.
SERVING
5. Serve with a good scoop of sour cream topping over it.
Chef
