Borscht Recipe


Submitted by josephino

Makes 6 servings


Simple & easy recipe

Ingredients
2 medium onions cut in thin strips
5 potatoes cubed
1 head of cabbage cut into 7 inch chunks
1 cup fresh parsley (1 bunch) chopped
2 carrots, shredded
2 pounds fresh beets,(1 bunch beets), shredded
1/2 cup red wine vinegar
2 cloves garlic, mashed
1 Salt to taste
Directions
  1. Bring 4 quarts water to a boil.

  2. Add potatoes, parsley and salt.

  3. In a separate deep pan, sauté onions until transparent. Add beets, carrots, and vinegar in this pan and cook until soft.

  4. Add to water with potatoes and parsley, then add cabbage.

  5. Turn off heat, add garlic, add salt if necessary.

  6. When reheating do not boil or the bright red color will be lost.

Categories

Vegetables, First Course, Main Dish, Salads, Side Dish, Snacks, Soup, Eastern European, Jewish, Boil

Nutrition Facts
Serving Size 483.3g
Amount Per Serving
Calories
226
Calories from Fat
4
% Daily Value*
Total Fat
0.4g
1%
Cholesterol
0mg
0%
Sodium
185mg
8%
Total Carbohydrates
51.1g
17%
Dietary Fiber
9.7g
39%
Sugars
22.6g
Protein
8.5g
Vitamin A 64% • Vitamin C 139%
Calcium 11% • Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
A 		  Good points
  • No saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
    		•    Bad points
  • Very high in sugar
    		•
    Advertisement
    Survive the Credit Crisis
    About.com
    Guidance.
    Not Guesswork.
    What To Do in a Credit Crunch
    The economy's cooling off from a hot period of heavy borrowing. Learn to make it despite strict access to credit cards and loans.
    Read more