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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 228g Recipe makes 8 quarts) |
||
| Calories 182 | ||
| Calories from Fat 37 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 690mg | 28% | |
| Potassium 692mg | 19% | |
| Total Carbohydrate 9.1g | 3% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 5.0g | ||
| Protein 26.4g | 52% | |
Ingredients
- 2 lbs beef, and bones
- 4-5 large beets, peeled and sliced
- 3 large carrots, peeled and sliced
- 1 large onion, sliced thin
- 1/4 head cabbage, cut into wedges
- 1 teaspoon citric acid or lemon juice (to taste)
- 2 teaspoons salt (or to taste)
- brown sugar or white sugar or honey
- 4 garlic cloves, minced
Directions
1
In a large soup pot, boil meat and bones in water. Remove the foam. Cook on a low boil or high simmer for about 1 hour.2
Add the beets, carrots, onions, cabbage to the soup. Add water if needed. Cook another 45 minutes, or more if you'd like.3
Add sour salt or lemon juice and salt, bring to a boil again, and simmer another hour.4
TASTE the soup. Add sugar/honey slowly, until it is the taste you like. It will take more than you think to get that wonderful sweet-sour taste. Cook another 30 minutes.5
Add the garlic, cook another 15 minutes.6
Eat with hearty bread.
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- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > European > Eastern > Polish
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event > Religious > Hanukkah
- Occasion > Holiday/Event > Religious > Passover
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Dietary > Kosher
Featured Reviews for This Recipe
From: ROV Chef
On Apr 23, 2008
(This is ROV chef's wife) I made this recipe last night as a surprise for my husband since he is of Russian descent and says he likes the soup. I really didn't know what to expect, since I had never eaten, much less made Borshch before. I'm not a fan of beets, and everyone I talked to today looked at me funny when I explained what I was making for dinner! But hubby has really good taste in food so I can't imagine not liking something he enjoys! I used a brisket for the beef and used about a carton of low sodium beef stock instead of all water. I also added a potato and put in whole garlic cloves with the other veggies instead of waiting until the end. Mainly because I am lazy. 
I think I ended up cooking it about an hour longer than this recipe calls for because I wanted the meat to break up easily. I looked at many recipes but this is the one I primarily used...and wow! It was fantastic. I will definitely be making borshch again!
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