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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off beet greens from the beets but leave about an inch or two of the tops on the beets. | 2. **Option:mince removed beet tops to add later. | 3. Scrub the beets well. | 4. In a large pot, add beets and cover with cold water (about 3/4 full). | 5. Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked. | 6. Remove the beets from the water; save the water from the beets ("beetjuice"). | 7. Remove the skins from the beets. | 8. Strain the"beet juice" (through a cheese cloth lined sieve) into a pot. | 9. Peel and grate the onion. | 10. Grate the beets (can use food processor for grating onion and beets). | 11. Put the grated onion and beets into the pot with the strained beet juice. | 12. **Option:you can add the finely chopped/minced beet tops, if you want to use them. | 13. Bring all to a quick boil. | 14. Add the salt, lemon juice, pepper (optional), and honey (optional), simmer until the honey has dissolved and all is well heated. | 15. Serve, garnished with a dollop of sour cream (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	5	lbs		975.2248	216.8174	36.5142	3.8555
water				-	-	-	-
onion	2 -3			0.0	0.0	0.0	0.0
salt	3	tablespoons		-	-	-	-
lemon juice	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
white pepper				-	-	-	-
honey	1/4	cup		-	-	-	-
cream			sour	-	-	-	-

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