Guest guest Posted December 4, 2000 Report Share Posted December 4, 2000 * Exported from MasterCook * Classic Borscht Recipe By :Roberta Kalechofsky & Rosa Rasiel Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large fresh beets -- peeled and coarsly grated juice of one lemon -- divided in half 1 dash salt 1 pinch sour salt -- or more to taste 1 onion -- chopped 1 tablespoon sugar -- or more to taste boiled potatoes -- for garnish (optional) chopped scallions -- for garnish (optional) minced fresh dill -- for garnish (optional) In 2 quart saucepan, bring beets, onion, half the lemon juice, salt and sour salt to a boil. Reduce heat and simmer covered until beets are tender, about 40 minutes. Add the rest of the lemon juice. Taste and add more lemon and sugar as needed, until flavors are balanced. Cook another 10 minutes. Taste again and adjust seasonings as needed. Cool soup and put through food processor or blender to obtain texture preferred, but it's best if it's not pureed too fine. Serve hot with potatoes, chopped scallions and dill, (any or all, if desired.) Description: " A soup for all seasons " Source: " The Jewish Vegetarian Year Cookbook " Yield: " 1 1/2 quarts " - - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 45g Carbohydrate; 0mg Cholesterol; 462mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Variation: Can be made with canned beets. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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