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Borscht Recipe

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Borscht Recipe

Prep Time: Cook Time:

Ingredients

  • Olive oil | 2.00 tablespoon
  • Onions raw | 1.00 medium 2-1/2" dia
  • Vegetable broth | 2.00 cup
  • Russet potatoes, raw | 1.00 Potato medium 2-1/4" to 3-1/4" dia
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Beets, boiled, drained | 1.50 cup slices
  • Red wine vinegar | 2.00 tsp
  • Cream, sour, cultured | 0.25 cup
  • Horseradish, prepared | 1.00 tbsp
  • Parsley, raw | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 174.42 mg

Fat per serving: 10.05 g

Saturated fat per serving: 2.66 g

Protein per serving: 2.76 g

Sodium per serving: 823.22 mg

Cholesterol per serving: 7.48 g

Instructions

  1. Heat oil in a large saucepan over medium heat.
  2. Add chopped onion and cook, stirring, until beginning to brown, about 4 minutes.
  3. Add vegetable broth, russet potato(peeled and diced), salt and pepper; bring to a boil.
  4. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes.
  5. Add beets(1/2-inch cubes) and vinegar; return to a boil.
  6. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
  7. Combine sour cream and horseradish in a small bowl.
  8. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

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