Big Borscht Recipe

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Ingredients:

Serving

first , you make a pot roast , as follows
3-4 lb chuck roast , with bone in if possible
1 large
2 tsp peanut oil
1/4 cup red wine vinegar
a large deep skillet
6 whole fresh beets, tops removed
a large pot , capacity at least 15 quarts
2 28- oz cans whole tomatoes
4 carrots, peeled and chopped very coarsely
2 cup thinly sliced celery , including leaves
1 medium can sliced beets
another onion , and 2 tsp butter
1 bay leaf
1 tsp caraway seeds , 1 large pinch celery seeds ( if you are cooking for
folks with diverticulosis, wrap these in cheese-cloth
4 sprigs parsley
4-6 cloves of garlic, unpeeled .
1 head cabbage
serve with generous dollops of sour cream, and seeded rye bread and butter, or dark whole-grain euro bread and butter.

Directions:

Prepare the pot roast by browning it well in 2T peanut oil in a dutch oven. Set aside. To the uncleaned pot, add the chopped onion and saute quickly, 2 minutes tops, but not until they are translucent. Deglaze this with the red wine vinegar. Salt and settle the pot roast among the onions, and roast covered at 275°, or until quite tender, perhaps 120 minutes. Either separate off the fat, or let it chill overnight and remove the hardened fat.
Wrap the fresh beets in foil and bake at 325° for 2-3 hours or until soft. (If you wish, you may start this process when you bake the pot roast at its lower temperature, then continue baking the beets until they are soft.)
Place in the large pot the tomatoes (seeded if you are cooking for folks with diverticulosis), which you have crushed with your bare hands! but not their liquid, the carrots, the celery, the bay leaf, seeds, parsley and garlic, and the broth from the canned beets. Add the broth from the pot roast and about 2 cups water, and perhaps 1/2 t salt if you have used unsalted canned vegetables.
Simmer these for about an hour, until the carrots are tender. In the meantime, sauté the onions in the butter until soft, and add these to the pot. Find the bay leaf and the now-disgusting parsley sprigs and fish them out. Add the canned beets, sliced into strips (but don’t get them this way to begin with!) and simmer for another 30 minutes.
At this point, taste the broth. Salt it and add some additional red wine vinegar if you wish.
Peel the baked beets, slice them and quarter them, and add them to the pot. Add also the sliced pot roast. Place on top of it all the slivered cabbage. Simmer these an additional 30 minutes, then stir in the cabbage and simmer another 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	391.31 Kcal (1638 kJ)
Calories from fat	220.44 Kcal
		% Daily Value*
Total Fat	24.49g	38%
Cholesterol	81.65mg	27%
Sodium	292.81mg	12%
Potassium	981.3mg	21%
Total Carbs	19.1g	6%
Sugars	10.67g	43%
Dietary Fiber	6.43g	26%
Protein	23.45g	47%
Vitamin C	39.1mg	65%
Vitamin A	0.2mg	6%
Iron	3.9mg	21%
Calcium	99.5mg	10%

Amount Per 100 g
Calories	103.52 Kcal (433 kJ)
Calories from fat	58.32 Kcal
		% Daily Value*
Total Fat	6.48g	38%
Cholesterol	21.6mg	27%
Sodium	77.46mg	12%
Potassium	259.61mg	21%
Total Carbs	5.05g	6%
Sugars	2.82g	43%
Dietary Fiber	1.7g	26%
Protein	6.2g	47%
Vitamin C	10.3mg	65%
Iron	1mg	21%
Calcium	26.3mg	10%

* 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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Recipe Tags

Weightwatchers Points

9.1

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium

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