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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook beets in water over medium-low heat until soft, about 45 minutes. | 2. Drain, reserving liquid in soup pot. | 3. Peel and grate beets and add to reserved liquid. | 4. Saute onion in butter over medium heat until softened, 5 minutes; add sausage and green onions and saute until sausage is heated through; add sausage mixture to beet soup mixture, add salt and white pepper to taste. | 5. Boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish. | 6. Return soup to a boil, taste and adjust seasoning. If making a vegetarian borscht, saute the veggie sausage separately and add the sausage pieces here. | 7. Remove from heat and stir in sour cream; do not let boil. | 8. Ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	2	bunches		-	-	-	-
water	8	cups		0.0	0.0	0.0	0.0
onion	1		diced	64.0	14.944	1.76	0.16
butter	2	tablespoons		171.0	7.857	5.343	14.4
polish sausage	1	lb	diced	1477.87	7.3894	63.9201	130.1976
green onion	1	bunch	sliced	-	-	-	-
salt				-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
white bean	2	cups	cooked	1444.8	267.675	90.773	5.074
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
italian parsley	1/2	cup	chopped	-	-	-	-
dill	1/2	cup	chopped	153.72	27.8057	8.0539	7.3282
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
egg	1		boiled sliced	71.5	0.36	6.28	4.755

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