** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.