Directions:
- Cook beets in water over medium-low heat until soft, about 45 minutes.
- Drain, reserving liquid in soup pot.
- Peel and grate beets and add to reserved liquid.
- Saute onion in butter over medium heat until softened, 5 minutes; add sausage and green onions and saute until sausage is heated through; add sausage mixture to beet soup mixture, add salt and white pepper to taste.
- Boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish.
- Return soup to a boil, taste and adjust seasoning. If making a vegetarian borscht, saute the veggie sausage separately and add the sausage pieces here.
- Remove from heat and stir in sour cream; do not let boil.
- Ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.73 Kcal (1113 kJ) | ||
| Calories from fat | 194.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.63g | 33% | |
|---|---|---|---|
| Cholesterol | 75.66mg | 25% | |
| Sodium | 539mg | 22% | |
| Potassium | 296.37mg | 6% | |
| Total Carbs | 8.42g | 3% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 10.06g | 20% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 1.1mg | 6% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 72.28 Kcal (303 kJ) | ||
| Calories from fat | 52.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 33% | |
|---|---|---|---|
| Cholesterol | 20.58mg | 25% | |
| Sodium | 146.62mg | 22% | |
| Potassium | 80.62mg | 6% | |
| Total Carbs | 2.29g | 3% | |
| Sugars | 1.18g | 17% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 2.74g | 20% | |
| Vitamin C | 3.1mg | 19% | |
| Iron | 0.3mg | 6% | |
| Calcium | 18.8mg | 7% | |
* 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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