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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut potatoes into small cubes. | 2. Add chicken stock to pot, then add cubed potatoes. | 3. While potatoes are cooking, brown onions in oil in a skillet. | 4. When potatoes are almost done, add cole slaw mix, bay leaves, peppercorns, garlic clove. | 5. Let cook for 10-15 minutes; then add browned onions and bacon bits. | 6. Add tomato paste next and let simmer for 5 minutes. | 7. Add beets, along with lemon juice, to prevent the beet color from fading. | 8. If you find the soup too sour from the lemon juice, you can use sugar to correct flavor. | 9. In the end add dill, salt and pepper to taste and turn off the stove. | 10. Let the borsch brew for another 10 minutes. | 11. Serve the borsch with sour cream the next day --- best to refrigerate overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	2 1/2	cups		216.0	21.18	15.12	7.2
beet	1	can	shredded	87.6762	19.4927	3.2828	0.3466
potato	2			-	-	-	-
coleslaw mix	1	package		-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
tomato paste	2 -3	tablespoons		0.0	0.0	0.0	0.0
bacon bit	2	tablespoons		66.64	4.004	4.48	3.6260000000000003
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt	1	dash		-	-	-	-
black peppercorn	5 -6			-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
garlic clove	1			-	-	-	-
dill				-	-	-	-

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