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Ingredientes
- 3 quarts. water
- 1 pound boneless beef chuck, cut into 1/2" pcs
- 1 (6 ounce.) can tomato paste
- 1 tbsp. salt
- 1/4 teaspoon grnd pepper
- 3/4 pound fresh beets, peeled & grated or possibly 1 can beets, liquid removed & cut very fine
- 2 c. green cabbage, finely shredded
- 1 c. shredded carrots
- 1/4 c. instant chopped onion
- 1 tbsp. dill or possibly caraway seed
- 1/8 teaspoon instant chopped garlic
- 1-2 tbsp. lemon juice
Direcciones
- In large saucepan, combine water and meat. Bring to a boiling point and skim foam from top. Stir in tomato paste, salt and black pepper. Simmer for 1 1/2 hrs. Add in beets, cabbage, carrots, chopped onion, dill seed and chopped garlic. Simmer, uncovered 45 min longer or possibly till vegetables are tender. Stir in lemon juice to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 982g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 176 | 48% |
| Total Fat 19.58g | 24% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 2237mg | 93% |
| Potassium 1019mg | 29% |
| Total Carbs 20.63g | 6% |
| Dietary Fiber 5.6g | 19% |
| Sugars 12.04g | 8% |
| Protein 27.97g | 45% |
Evaluaciones
04 de Marzo de 2010
This is a fair recipe for Russian Borsch... but I'd like to make the comment that "borscht" is a misspelling. In Russian there is no "t" at the end of "borsch"... "Borscht" is a Hebrew or Jewish spelling and there is little similarity in real Borsch from Russia and Kosher "Borscht" which is rather anemic and tasteless by comparison.
