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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 134
% Daily Value**
Total Fat 4g
7%
Saturated Fat 2g
3%
Unsaturated Fat 0g
Cholesterol 9mg
3%
Sodium 1673mg
70%
Total Carbohydrate 15g
5%
Dietary Fiber 2g
8%
Sugars 10g
Protein 10g
Vitamin A  36%Vitamin C  9%
Calcium  4%Iron  8%
Potassium  17%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Classic Beet Borscht

Date Added: June 11, 2009

Ingredients:

3 Tablespoons Red Wine Vinegar
6 Cups Beef Stock
5 Tablespoons Sugar (for decoration)
3 Tablespoons Butter or margarine Softened
6 Cups Chicken Stock or canned Chicken Broth
1 Cup Celery chopped
1 Cup Carrot chopped
3 Cloves Of Garlic minced
1 Cup Onion chopped
1 Tablespoon Fresh Dill minced
2 1/4 Pounds Beets peeled and chopped
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Directions:

1. Melt butter in heavy large saucepan over medium heat.

2. Add garlic and saute 30 seconds. Add onion and cook until translucent, stirring occasionally, about 8 minutes.

3. Add both stocks and minced dill and bring to a boil.

4. Add beets, celery and carrots and cook until vegetables are tender, stirring occasionally, about 25 minutes.

5. Season soup with salt and pepper. Add vinegar and sugar.

6. Taste and add more vinegar or sugar as desired.

7. Ladle into bowls. Top with a dollop of sour cream and garnish with dill.

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Dietary Notes:
This recipe is low-cholesterol with 8.92mg per serving

This recipe is high in Vitamin A with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beet, Butter, MSG, Poultry, Sulfites, Garlic, Natural Sweeteners, Celery, Vinegar, Onion allergies.
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