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    You are in: Home / Recipes / Borscht Recipe
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    Borscht

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    seattlelove's Note:

    This is the best borscht I have ever eaten. Double the recipe, because it freezes well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
    2. 2
      Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
    3. 3
      Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
    4. 4
      Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

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    Nutritional Facts for Borscht

    Serving Size: 1 (404 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 196.1
     
    Calories from Fat 96
    49%
    Total Fat 10.6 g
    16%
    Saturated Fat 6.6 g
    33%
    Cholesterol 30.5 mg
    10%
    Sodium 831.0 mg
    34%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.8 g
    19%
    Protein 3.4 g
    6%

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