Borscht

By Valli Little

Cooking Borscht step by step details? If you are looking cooking tips for Borscht you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

This traditional beetroot soup incorporates a variety of other vegetables for extra nutrition.

All you have to do is throw all your ingredients of Borscht

  1. 4 (about 500g) beetroot, peeled, quartered
  2. 1 carrot, peeled, chopped
  3. 1 parsnip, peeled, cut into chunks
  4. 1 leek, white part only, sliced
  5. 1 onion, peeled, chopped
  6. 1/3 cup (80ml) lemon juice
  7. 1/2 teaspoon allspice
  8. 1/2 teaspoon nutmeg
  9. 3 bay leaves
  10. 6 cups (1.5L) beef or vegetable stock
  11. 1 cup (250ml) sour cream
  12. 4 tablespoons chopped dill
  13. Rye bread, to serve

The instruction how to make Borscht

  1. Place the beetroot, carrot, parsnip, leek, onion, lemon juice, spices and bay leaves in a large saucepan with the stock. Bring to the boil, then reduce the heat to low and simmer, partially covered, for 2 hours. Cool slightly, then blend in batches and season well with salt and pepper. Return to saucepan and gently heat through. Place in bowls and garnish with sour cream and dill. Serve with rye bread.

Nutritions of Borscht

fatContent: 238.283 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 5 grams protein
sodiumContent: 48 milligrams cholesterol

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