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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes. | 2. In a large pot, bring water to boil. | 3. When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil. | 4. Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice. | 5. Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill. | 6. If you put the borshch in a crockpot and bring along the garnish, it goes over well at potlucks, too! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
beet	2		grated	116.96	26.0032	4.3792	0.4624
carrot	3		grated	157.44	36.7872	3.5712	0.9216
potato	1		cubed	-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
water	4	cups		0.0	0.0	0.0	0.0
cabbage	1		chopped	22.25	5.162000000000001	1.1392	0.08900000000000001
green pepper	1/2		chopped	14.9	3.4568	0.6407	0.1267
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
salt	1/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
tomato juice	1	cup		41.31	8.5779	2.0655	0.7047
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
dill				-	-	-	-

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