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    You are in: Home / Recipes / "Basic" Beet Borscht Recipe
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    "Basic" Beet Borscht

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Dee514's Note:

    A very "basic" beet borscht recipe. Posted in reply to a message board request.

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    Ingredients:

    Serves: 6-8

    Yield:

    Pot of ...

    Units: US | Metric

    Directions:

    1. 1
      Cut off beet greens from the beets but leave about an inch or two of the tops on the beets.
    2. 2
      **Option:mince removed beet tops to add later.
    3. 3
      Scrub the beets well.
    4. 4
      In a large pot, add beets and cover with cold water (about 3/4 full).
    5. 5
      Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked.
    6. 6
      Remove the beets from the water; save the water from the beets ("beetjuice").
    7. 7
      Remove the skins from the beets.
    8. 8
      Strain the"beet juice" (through a cheese cloth lined sieve) into a pot.
    9. 9
      Peel and grate the onion.
    10. 10
      Grate the beets (can use food processor for grating onion and beets).
    11. 11
      Put the grated onion and beets into the pot with the strained beet juice.
    12. 12
      **Option:you can add the finely chopped/minced beet tops, if you want to use them.
    13. 13
      Bring all to a quick boil.
    14. 14
      Add the salt, lemon juice, pepper (optional), and honey (optional), simmer until the honey has dissolved and all is well heated.
    15. 15
      Serve, garnished with a dollop of sour cream (optional).

    Ratings & Reviews:

    • on May 05, 2011

      45

      This is delicious. My husband and I enjoyed it. Actually it was surprisingly good. I didn't expect much. I've had this recipe printed out for a couple of years and never made it.
      I'm growing a lot of beets this year and wanted something new to do with them.

      I followed the recipe as written. I think that it's important to follow the directions and add the lemon juice and honey at the end. That really brightens up the dish. It tasted a little bland while it was cooking.

      I used the food processor to grate the beets and onions. I didn't use any of the beet tops. I did put a dollop of sour cream on the top. Today when I had the leftover for lunch, I used plain, non-fat yogurt instead of the sour cream. It tasted fine.

      I'll be making this recipe again. I'm thinking of serving this to my garden group (five of us) at our monthly get together. I think it would be great with chicken salad or grilled salmon and garlic bread or onion muffins.

      Thanks for a great new dish.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2012

      55

      my grandma was russian and she did this recipie almost just exactly like that...no other veggies, and no grated chunks....just a nice flavoured puree base.

      i think she light have slightly friend the beet or onions or both in a little butter ( not too much) for extra flavouring. and she didnt use honey or lemon, maybs sugar ;)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2007

      55

    Read All Reviews (4)

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    Nutritional Facts for "Basic" Beet Borscht

    Serving Size: 1 (346 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.9
     
    Calories from Fat 6
    61%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3782.1 mg
    157%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 8.4 g
    33%
    Sugars 32.5 g
    130%
    Protein 6.9 g
    13%

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