Beet and Cabbage Borscht Recipe

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Ingredients:

Serving

1 onion, chopped
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp cuminseed
2 cups chopped cabbage (about 1/2 lb)
a 6-oz boiling potato, peeled and grated course
2 cups beef broth
a 16-oz jar whole beets, drained , reserving the liquid, and shredded
1 to 2 tbsp red-wine vinegar , or to taste
sour cream or plain yogurt for garnish if desired
minced fresh dill for garnish if desired

Directions:

In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the garlic, the cuminseed, the cabbage, and the potato, and cook the mixture, stirring, for 1 minute. Add the broth, 1/2 cup water, the beets with the reserved liquid, the vinegar, and salt and pepper to taste, bring the liquid to a boil, and simmer the soup, covered partially, for 25 minutes. Divide the soup between 2 bowls and garnish it with the sour cream and the dill.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	57.18 Kcal (239 kJ)
Calories from fat	24.53 Kcal
		% Daily Value*
Total Fat	2.73g	4%
Sodium	264.12mg	11%
Potassium	175.64mg	4%
Total Carbs	5.86g	2%
Sugars	2.25g	9%
Dietary Fiber	1.81g	7%
Protein	2.64g	5%
Vitamin C	18.6mg	31%
Calcium	28.5mg	3%

Amount Per 100 g
Calories	33.05 Kcal (138 kJ)
Calories from fat	14.18 Kcal
		% Daily Value*
Total Fat	1.58g	4%
Sodium	152.64mg	11%
Potassium	101.51mg	4%
Total Carbs	3.39g	2%
Sugars	1.3g	9%
Dietary Fiber	1.05g	7%
Protein	1.52g	5%
Vitamin C	10.7mg	31%
Calcium	16.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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