** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel beets and cut into slivers with sharp knife or vegetable grater.
2. Strain tomatoes, forcing pulp but not seeds through the strainer.
3. Add water, chopped onion and cubed meat. Cook gently half an hour.
4. Add lemon juice and salt. Taste for seasoning and simmer another 30 minutes.
5. Pour hot borsch slowly over well beaten eggs and serve at once.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Beet, Tomato, Sulfites, Natural Sweeteners, Fructose Malabsorption, Beef, Onion allergies.
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