Borscht
Servings: 4
Calories: 247kcal
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Ingredients
- 4-5 whole beets
- Water
- ½ cup vinegar
- 1 onion
- 3 ribs of celery
- 2 carrots
- 1 red bell pepper
- 3 small potatoes
- ¼ cabbage
- 4 ounces fresh button mushrooms
- 1 tablespoon olive oil
- Sourcream and dill for serving
Instructions
- Peel the beets and place them in a small pot. Cover with water and add vinegar. Simmer on medium heat for 30 minutes. The beets should still be firm. Remove beets from the water and set aside to cool. Keep the water they have been cooked in.
- In the meantime, chop the remaining vegetables finely.
- Heat a medium pot with one tablespoon olive oil. Add all the chopped veggies and cook for 20 minutes, stirring occasionally.
- Grate the beets and add them to the pot. Cover with water and let it simmer for 30 minutes.
- Add the water the beets had been cooked in and cover the pot. Remove from stove.
- Plate the borscht, add a tablespoon of sourcream and a sprig of fresh dill and serve.
Video
Nutrition
Calories: 247kcal | Carbohydrates: 47g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 112mg | Potassium: 1335mg | Fiber: 10g | Sugar: 13g | Vitamin A: 6127IU | Vitamin C: 99mg | Calcium: 77mg | Iron: 3mg