Borscht

1.5 lb (680g) Beetroot 1 lb (454g) Stew Beef 10 oz (283g) Cabbage 6 oz (170g) Carrots 3 Tbsp Tomato Paste 1 Potato 1 Onion 1 Lime 3 Garlic Cloves Vegetable Oil Salt, Black Pepper Preparations: 1- Dice the onion. 2- Chop the cabbage. 3- Grate the beetroots and the carrots. 4- Dice the potato. Directions: 1- Fry the onions with vegetable oil until golden. 2- Stir in the garlic cloves and beef. Continue frying for 10 more minutes or until the beef turns brown. 3- Stir tomato paste into the mixture and continue the heat for couple of more minutes. 4- Add enough water to cover the ingredients. 5- Cover the pot, simmer for 90 minutes (over medium-low heat) or until the beef is fully cooked. 6- Mash the garlic back into the pot. 7- Stir in the dice potato, cabbage, and grated beetroots and carrots. 8- Add salt and pepper as much as you'd prefer. 9- Add water to cover the ingredients. 10- Cover the pot with a lid and continue simmering for 30 more minutes. 11- Squeeze a fresh lime over the borscht and continue boiling for couple of more minutes. 12- Garnish with sour cream and fresh dill when serving.

CALORIES & NUTRITION

Borscht CALORIES & NUTRITION VALUES

Borscht is an Ukrainian soup popular in Eastern European cuisine. Borscht is a Grade A food. It contains very high amounts of vitamin A and vitamin C. It also contains good amount of folate and manganese. One serving (3.5 oz / 100g) of this Borsch recipe has 79 calories (25 calories from fat). It contains 29 percent vitamin A and 18 percent vitamin C. One serving of borscht has 2.8g total fat, 41mg sodium, 226mg potassium, 7.9g total carbohydrates (1.7g dietary fiber, 4.2g sugar), and 6.1g protein. Borsch has no cholesterol and contains about 3 percent calcium and iron.