A simple cold borscht recipe. Can you say delicious?
Ingredients
- 4 medium beets
- 4 cups beef broth
- 1 onion, chopped
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cucumber – peeled, seeded, and diced
- ½ cup sour cream
Directions
Step 1
Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
Step 2
Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
Step 3
Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 107 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat3g | 14% |
Cholesterol8mg | 3% |
Sodium306mg | 13% |
Total Carbohydrate12g | 4% |
Dietary Fiber2g | 9% |
Total Sugars7g | |
Protein5g | |
Vitamin C15mg | 75% |
Calcium52mg | 4% |
Iron1mg | 6% |
Potassium389mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this