** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt.
3. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
4. Remove vsegetables and seasonings with a slotted spoon.
5. Stir in reserved diced beets, lemon juice and sugar.
6. Continue cooking 10 minutes or until heated through.
7. Serve topped with sour cream and/or dill sprigs.
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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, Beet, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Celery allergies.