Directions:
- Bring borscht, broth, tomato sauce, and onion to a boil over high heat in a 4- to 5-quart heavy pot.
- Meanwhile, coarsely shred duck meat, discarding skin and bones.
- Stir coleslaw, caraway seeds, salt, pepper, cloves, duck meat, reserved liquid from pickled beets, and half of dill into borscht mixture. Return to a boil, then reduce heat and simmer, covered, until onion is tender, about 15 minutes.
- Stir in pickled beets and simmer until heated through. Discard cloves if desired, then serve soup with sour cream and remaining dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.03 Kcal (243 kJ) | ||
| Calories from fat | 21.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 4% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 1% | |
| Sodium | 546.7mg | 23% | |
| Potassium | 97.11mg | 2% | |
| Total Carbs | 8.53g | 3% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 88.45 Kcal (370 kJ) | ||
| Calories from fat | 33.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 4% | |
|---|---|---|---|
| Cholesterol | 2.81mg | 1% | |
| Sodium | 833.22mg | 23% | |
| Potassium | 148.01mg | 2% | |
| Total Carbs | 13g | 3% | |
| Sugars | 7.85g | 21% | |
| Dietary Fiber | 1.93g | 5% | |
| Protein | 1.32g | 2% | |
| Vitamin C | 5.7mg | 6% | |
| Iron | 0.4mg | 1% | |
| Calcium | 27.2mg | 2% | |
* 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.
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