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Sweet and Sour Borscht Shooters

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2136
Energy (kCal)516.4633
Carbohydrates (g)94.7848
Total fats (g)14.6834
  • Cuisine

    European >> Eastern European >> Polish

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed. | 2. Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight. | 3. Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby beet 2 cans - - - -
    vegetable broth 3/4 cup 121.77 19.7415 4.4649 2.8782
    cream 1/2 cup sour 118.8 2.778 1.464 11.61
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    white sugar 1/3 cup 258.0 66.6533 0.0 0.0
    salt to taste - - - -
    cream 5 tablespoons sour 118.8 2.778 1.464 11.61

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



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