Barley Borscht Recipe

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Ingredients:

Serving

2 lb meaty beef soup bones
1 medium onion, chopped
1 bay leaf
1 tsp salt
10 whole peppercorns
6 cups water
1 medium rutabaga (about 1 lb), diced
3 cups fresh diced beets (about 1-1/2 lb)
2 cups chopped celery
1 small head cabbage (about 1 lb), shredded
2-1/2 cups diced carrots (about 1 lb)
2-1/2 cups diced peeled potatoes (about 1 lb)
3/4 cup medium pearl barley
1 can (14-1/2 oz) diced tomatoes, undrained
1/4 cup vinegar
sour cream , optional
fresh dill

Directions:

In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill. Yield: 16 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	68.76 Kcal (288 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	220.69mg	9%
Potassium	438.07mg	9%
Total Carbs	16g	5%
Sugars	6.73g	27%
Dietary Fiber	4.21g	17%
Protein	2.1g	4%
Vitamin C	21.2mg	35%
Vitamin A	0.6mg	19%
Iron	0.5mg	3%
Calcium	59.7mg	6%

Amount Per 100 g
Calories	27.63 Kcal (116 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	88.67mg	9%
Potassium	176mg	9%
Total Carbs	6.43g	5%
Sugars	2.7g	27%
Dietary Fiber	1.69g	17%
Protein	0.84g	4%
Vitamin C	8.5mg	35%
Vitamin A	0.2mg	19%
Iron	0.2mg	3%
Calcium	24mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.