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    You are in: Home / Recipes / Red Onion Borscht Recipe
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    Red Onion Borscht

    Average Rating:

     1 Total Reviews

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    • on March 07, 2008

      I'm giving no stars because I made too many changes. I started out true to the recipe, though I skipped the flour (thought the roux could be replaced with some puree-ing of the soup). When I got to step 6 and tasted, I really didn't care for it--it seemed to b lacking oomph--too one dimensional. I chilled it, then added sour cream (about 1/3 of a cup), a lot of fresh dill, a bit of salt and pepper, and pureeed the whole thing. Still not there so addeed half a peeled and seeded raw cucmber and pureed some more. Didn't like the texture so strained the whole thing through a china cap and voila--a delicious sort of beet gazpacho. Served it with tiny dice of cucumber, more fresh dill and it was a huge hit. I do think th rd onions and the ort are a brilliant addition and will credit you, Lorac, when I use them in my version of the soup.

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    Nutritional Facts for Red Onion Borscht

    Serving Size: 1 (301 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 154.4
     
    Calories from Fat 48
    31%
    Total Fat 5.3 g
    8%
    Saturated Fat 2.8 g
    14%
    Cholesterol 10.1 mg
    3%
    Sodium 807.5 mg
    33%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 7.3 g
    29%
    Protein 6.4 g
    12%
    Detailed Nutrition Values About Nutrition Info
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