Hot Beef Borscht Recipe

click to rate
0 votes | 1419 views
Servings: 8

Ingredients

Cost per serving $1.77 view details

Directions

  1. Cut fennel stalks and bulb into 1/2-inch dice. Chop feathery fronds and reserve for garnish.
  2. Heat the butter in a stockpot over medium heat. Add in the onion, celery and diced fennel and cook, stirring constantly, for 1 minute. Cover and cook till the vegetables are softened but not brown, about 5 min.
  3. Add in the coriander, cumin, caraway seeds and pepper. Cook, stirring, till the spices are fragrant, about 1 minute.
  4. Add in the beets, cabbage and broth and bring to a simmer. Partially cover the pot and simmer till the beets are tender, about 35 min.
  5. Add in the cubed beef to the pot and heat through. Add in salt to taste. Ladle into hot soup bowls. Serve with a dollop of lowfat sour cream and garnish with the minced fennel fronds.
  6. This recipe yields 6 to 8 servings.

Toolbox

Add the recipe to which day?
« Today - Apr 30 »
Today - Apr 30
May 1 - 7
May 8 - 14
May 15 - 21
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 365g
Recipe makes 8 servings
Calories 229  
Calories from Fat 132 58%
Total Fat 14.81g 19%
Saturated Fat 7.21g 29%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 162mg 7%
Potassium 550mg 16%
Total Carbs 10.72g 3%
Dietary Fiber 2.8g 9%
Sugars 4.2g 3%
Protein 15.2g 24%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment