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Cold Borscht
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 134
% Daily Value**
Total Fat 7g
11%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 82mg
27%
Sodium 996mg
41%
Total Carbohydrate 15g
5%
Dietary Fiber 2g
9%
Sugars 12g
Protein 4g
Vitamin A  5%Vitamin C  15%
Calcium  6%Iron  5%
Potassium  10%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.

Cold Borscht

Date Added: January 04, 2014

Ingredients:

1 Tablespoon Salt 1 t.
3 Tablespoons Sugar (for decoration)
1 Cup Sour Cream (I use fat free)
2 1/2 Quarts Water or orange juice
2 Eggs Hard Cooked
1/3 Cup Lemon Juice (30 ml)
1 Onion chopped fine
8 Beets washed and peeled
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Directions:

1. Combine the beets, onion, water, and salt in a saucepan.

2. Bring to a boil and cook over medium heat for 1 hour.

3. Add the lemon juice and sugar and cook for 30 minutes.

4. Correct seasoning; the soup may require a little more sugar or lemon juice, depending upon the sweetness of the beets.

5. Beat the eggs in a bowl. Gradually add 3 cups of the soup, beating constantly to prevent curdling.

6. Return this mixture to the balance of the soup, beating steadily.

7. Remove all of the beets from the soup. Grate 5 of the beets and return them to the soup.

8. The remaining beets may be used in a cold salad.

9. Chill the soup, and serve very cold with a spoonful of sour cream in each plate.

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Dietary Notes:
This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Beet, Sulfites, Natural Sweeteners, Fructose Malabsorption, Onion allergies.
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