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Ingredientes
- This simplified version of Hungarian borscht and some whole-grain bread make a nourishing lunch or possibly supper.
- 1 1/2 lb red cabbage
- 5 x beets
- 5 sm boiling potatoes
- 6 x canned plum tomatoes (about 1 1/2 c.)
- 1 1/2 Tbsp. extra virgin olive oil
- 1 x onion, diced
- 2 x cloves garlic, finely minced
- 6 c. water
- 1/2 c. red wine vinegar
- 1 Tbsp. honey
- 3 Tbsp. minced fresh parsley
- 1 tsp minced fresh thyme
- 1 x bay leaf
- 1 1/2 tsp dry dill weed
- 1 Tbsp. sweet Hungarian paprika
- 2 tsp salt
- 1 tsp freshly grnd pepper
- 1/2 c. lowfat sour cream for garnish
- 4 Tbsp. fresh dill weed for garnish
Direcciones
- Slice cabbage into 1/4 inch strips. Peel beets with sharp paring knife and cut into julienne strips. Peel potatoes and cut in half. Chop tomatoes into quarters.
- In 4-qt saucepan, heat oil. Add in onion and garlic. Saute/fry 5 min. Add in cabbage, beets, potatoes, tomatoes, the water, vinegar, honey, parsley, thyme, bay leaf, dill, paprika, salt and pepper.
- Bring to boil and reduce heat. Simmer 25 min. Serve with a dollop of lowfat sour cream and a garnish of minced dill weed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3963g | |
| Calories 1440 | |
| Calories from Fat 412 | 29% |
| Total Fat 46.99g | 59% |
| Saturated Fat 16.93g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 6133mg | 256% |
| Potassium 6472mg | 185% |
| Total Carbs 237.71g | 63% |
| Dietary Fiber 48.7g | 162% |
| Sugars 83.15g | 55% |
| Protein 35.62g | 57% |
