RecipeDB

Cooking in progress....

Mama Leah's Jewish Kitchen Cold Beet Borscht

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.637
Energy (kCal)473.83
Carbohydrates (g)119.49
Total fats (g)0.4028
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil water in stock pot. | 2. To prepare beets: Wash beets well, scrubbing away dirt and sand. | 3. Trim the root and stem ends and discard. | 4. Cut in large (2-3 inch) slices. | 5. Add to water: beets, onion, lemon juice, salt, and sugar. | 6. Boil 1 hour, let beets cool and peel. | 7. Chop coarsely in food processor, and return to broth. | 8. Place pot in refrigerator until cold. | 9. 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl. | 10. Ladle cold borscht over hot potatoes and serve with sour cream on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 8 cups 0.0 0.0 0.0 0.0
    beet 8 canned - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    onion 1 peeled cut 44.0 10.274000000000001 1.21 0.11
    salt 1 tablespoon - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    potato 6 red-skinned - - - -
    cream sour - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition