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Take-Out Borscht (Russian Roasted Beet Soup)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)79.4316
Protein (g)72.5074
Carbohydrates (g)225.6529
Energy (kCal)1883.838
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400º. | 2. Scrub the beets and put them on a large sheet of aluminum foil; season with salt & pepper, and drizzle with 2 tablespoons of olive oil. Enclose the beets in foil, place them on a baking pan (to prevent dripping), and bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but are still warm, peel off their skins and cut them into 1/4-inch dice. | 3. In a large heavy bottomed pot set over medium heat, add the bacon and cook until it begins to brown, about 3 minutes. Add the remaining tablespoon of olive oil, the onion, carrots, and parsnips, and cook until the vegetables are softened and just starting to color, about 10 minutes. Add the thyme, stock, cabbage, and beets and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprgs. Add the vinegar, honey, and apple. Season with salt & pepper. | 4. To serve, mix the dill and sour cream. Serve the borscht, hot or cold in bowls, garnished with a dollop of dilled sour cream, and sprinkle with a little fresh dill. | 5. The soup can be made ahead up to 2 days and kept covered in the refrigerator. Reheat over medium heat if serving warm. Garnish with the dilled sour cream right before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 lb 195.045 43.3635 7.3028 0.7711
    salt black pepper ground - - - -
    extra virgin olive oil 3 tablespoons - - - -
    bacon 3 slices chopped 350.28 1.0752 10.6008 33.3396
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    carrot 2 peeled cut 104.96 24.5248 2.3808 0.6144
    parsnip 2 peeled cut 199.5 47.8534 3.1919999999999997 0.7979999999999999
    thyme 3 sprigs - - - -
    chicken stock 7 cups 604.8 59.303999999999995 42.336000000000006 20.16
    savoy cabbage 1/2 cups shredded 9.45 2.135 0.7 0.035
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    honey 1 1/2 1/2 - - - -
    granny smith apple 1 peeled grated 119.48 28.0366 0.9064 0.3914
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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