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Roasted Beet Borscht Borsch

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)20.5463
Protein (g)45.0961
Carbohydrates (g)134.0319
Energy (kCal)891.242
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400 degrees. | 2. Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. | 3. Bake until the beets are tender, about 1 hour. | 4. Set aside. | 5. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks. | 6. In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. | 7. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. | 8. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. | 9. Remove the thyme sprigs. | 10. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. | 11. Blend until smooth, add more stock if the puree is too thick. | 12. Add the vinegar and honey; season with salt and pepper. | 13. Blend again to incorporate flavors. | 14. Borscht can be served hot or cold. | 15. To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. | 16. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 58.48 13.0016 2.1896 0.2312
    kosher salt black pepper ground - - - -
    thyme 6 sprigs divided - - - -
    extra virgin olive oil 6 tablespoons divided - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    carrot 2 chopped 104.96 24.5248 2.3808 0.6144
    garlic clove 2 chopped - - - -
    chicken stock 6 cups heated 518.4 50.832 36.288000000000004 17.28
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    honey 1 tablespoon - - - -
    granny smith apple 1 peeled 119.48 28.0366 0.9064 0.3914
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    cream sour - - - -

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



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