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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large pot and brown beef in two batches, sprinkling each batch with 1/2 teaspoon salt. | 2. With a slotted spoon, transfer beef to a bowl and set aside. | 3. In the same pot, melt butter and add onion and 1/2 teaspoon salt. | 4. Cook, stirring, until onions are soft, about 3 minutes. | 5. Add half of the garlic and cook until fragrant, about 2 minutes. | 6. Add reserved beef, beef broth, bay leaves and 2 cups water. | 7. Bring to a boil; lower heat, cover and simmer until beef is tender, about 1 hour. | 8. Add beets and cook 10 minutes; then add carrots and potatoes and cook until tender, about 10 minutes. | 9. Add cabbaqe and remaining garlic and cook until cabbage is wilted, about 5 minutes. | 10. Stir in lemon juice and season with salt and pepper to taste. | 11. Serve with sour cream to dollop into the borscht. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
beef chuck	1	lb	boneless cut	634.6681	1.4053	95.7896	27.5174
salt	1 1/2	1/2		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	6		chopped	-	-	-	-
beef broth	8	cups		134.4	0.768	21.888	4.224
bay leaf	2			-	-	-	-
beet	2		peeled cut	116.96	26.0032	4.3792	0.4624
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
potato	2		peeled cut	-	-	-	-
cabbage	4	cups	sliced	89.0	20.648000000000003	4.5568	0.35600000000000004
lemon juice	5	tablespoons		16.775	5.2613	0.2669	0.183
black pepper			ground	-	-	-	-
cream			sour	-	-	-	-

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