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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BORSCH (TURKISH BEET SOUP)

Recipe Tags: Soup Recipes

Date Added: September 12, 2009

Ingredients:

6 Beets red chiogga
4 Cups Water boiling
1 Cup Stewed Tomato (8 oz)
2 Onions red chopped
1/2 Pound Stew Meat 1/2-inch cubes
4 Tablespoons Sugar Brown Water
1 Tablespoon Lemon Juice up to 4
4 Unit Eggs large,just whites
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Directions:

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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