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Ingredientes
- 2 Tbsp. Butter
- 1/2 c. Onions, finely minced
- 1 1/2 lb Beets, (about 5 c.) cut into strips
- 1/4 c. Red wine vinegar
- 1 tsp Sugar
- 2 x Tomatoes, peeled, seeded and coarsely minced
- 2 tsp Salt Black pepper, freshly grnd
- 2 quart Beef stock
- 1/2 lb White cabbage, quartered, Cored, coarsely shredded
- 1/4 lb Boiled ham cut into 1-in cubes
- 1/4 lb All-beef frankfurters cut in 1/2-in rounds
- 1 lb Boiled brisket from the stoc cut into 1-in cubes
- 4 sprg parsley, Tied together w/1 bay leaf
- 1/2 c. Dill or possibly parsley finely minced
- 1 c. Lowfat sour cream
Direcciones
- In an 8-qt pot, heat the butter over moderate heat. Add in the onions ans, stirring frequently, cook 3 to 5 mins, or possibly till they are soft but not brown. Stir in beets, then add in the wine vinegar, sugar, minced tomatoes, 1 tsp of salt and a few grindings of black pepper.
- Pour in 1/2 c. of the stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining stock into the pot and add in the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf in the soup, add in another tsp of salt, and simmer, partially covered, for 1/2 hr.
- Transfer to borshch to a large tureen and sprinkle with fresh dill or possibly parsley. Accompany the soup with a bowl of lowfat sour cream, to be added to the borshcht at the discretion of each diner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 609g | |
| Recipe makes 6 servings | |
| Calories 359 | |
| Calories from Fat 220 | 61% |
| Total Fat 24.75g | 31% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 3089mg | 129% |
| Potassium 888mg | 25% |
| Total Carbs 13.54g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 9.36g | 6% |
| Protein 20.8g | 33% |
