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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beet juice in a soup pot. If using julienned beets, place them in the pot also. If using cut or sliced beets, place them in a large bowl and use a hand chopped to coarsely chop them. Add the chopped beets to the pot of beet juice and add the water, vinegar, sugar, lemon juice, and salt. | 2. Bring to a boil over medium-high heat, mixing occasionally. Remove from the heat and chill well before serving. Serve each bowl with 2 T. of the chopped cucumber, 1 T. chopped onion, 2 T. sour cream, and 1/2 of a boiled potato. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	3	cans	undrained sliced julienned cut	263.0285	58.478	9.8483	1.0399
water	3 1/2	cups		0.0	0.0	0.0	0.0
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
salt	2	teaspoons		-	-	-	-
cucumber	1		peeled chopped	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
potato	1 3/4 - 2		peeled boiled	-	-	-	-

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