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    You are in: Home / Recipes / Renata's Borscht Recipe
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    Renata's Borscht

    Renata's Borscht. Photo by *sweetomato*

    1/2 Photos of Renata's Borscht

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    *sweetomato*'s Note:

    A southwest twist to a Russian classic.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash beets and place in baking dish.
    2. 2
      Wash and large chop carrots and potatoes and place in baking dish.
    3. 3
      Toss beets, carrots, and potatoes with 1 tablespoon olive oil.
    4. 4
      Bake at 350°F for 1 hour.
    5. 5
      Sauté onion and celery in 1 tablespoon olive oil in 4 quart saucepan until translucent.
    6. 6
      Remove from heat.
    7. 7
      Chop roasted carrots and potatoes and add to pot.
    8. 8
      Peel and chop the beets and save for later.
    9. 9
      Add shredded cabbage, chopped onion, chopped celery, chopped green chili, minced garlic, 1/2 jar chunky spaghetti sauce to the pot.
    10. 10
      Simmer for approximately 1/2 hour or until all vegetables are tender.
    11. 11
      Add beets and simmer for 15 minutes.
    12. 12
      Serve, garnished with sour cream.
    13. 13
      Cooking time includes prep time.

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    Ratings & Reviews:

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    Nutritional Facts for Renata's Borscht

    Serving Size: 1 (437 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 255.8
     
    Calories from Fat 64
    25%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 853.3 mg
    35%
    Total Carbohydrate 40.6 g
    13%
    Dietary Fiber 5.3 g
    21%
    Sugars 11.6 g
    46%
    Protein 8.5 g
    17%

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