Borscht Lovers Borscht Recipe

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Borscht Lovers Borscht
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Ingredients
12
Count
Nutrition
140
Calories
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Ingredients:

Directions:

  1. Heat a stock pot over medium heat
  2. Cut lamb into large chunks and sear on all sides on the bottom of the pot, until pleasantly browned and don't stick to the bottom anymore
  3. Pour water over the meat until completely covered and then some - about 2 inches above the meat
  4. Bring to boil
  5. Toss in 3 UNPEELED onions and 1 head of garlic (wash them first, of course)
  6. Add salt to taste
  7. Reduce heat and let meat cook completely, for about 1-1/2 hours.
  8. Remove meat and set aside
  9. Discard the cooked onions and garlic
  10. Reserve all the stock; you will be using the pot in the next step.
  11. Peel and chop all the root vegetables in a uniform way - I prefer them julienne (thin french fry thickness), but coarse grater is fine as well
  12. If you are using a grater, dice the potatoes, and chop the onions, otherwise, julienne them as well.
  13. Slice bell peppers, celery, and cabbage pretty coarsely (1/4 inch)
  14. Heat olive oil on the bottom of the pot.
  15. Throw in all the root veggies, onions, potatoes, bell peppers, celery and sweat them until they just start to let the juices out, for about 3-4 minutes, constantly tossing and turning them, taking care not to burn.
  16. Pour lamb stock over the veggies
  17. Bring to boil, reduce the heat and cook for about 15-20 minutes, until potatoes are tender
  18. Add in the cabbage. Cook until cabbage is translucent, but still somewhat crunchy - for about 5-7 minutes.
  19. Empty tomato paste into a mixing bowl, add a ladle full of borscht and whisk until smooth.
  20. Pour tomato paste mix back into the borscht and mix well.
  21. Add salt, pepper and your favorite herbs to taste - I add dried parsley.
  22. Turn off the heat
  23. Mince the remaining garlic and add to the pot
  24. Finally, squeeze 1 lemon into the pot
  25. Cut the reserved meat into 1 inch pieces, removing the bones, if there were any.
  26. Toss the meat into the borscht.
  27. Serve very hot with tablespoon of sour cream.
  28. True borscht connoisseurs enjoy it with a slice of sour dough bread, with a fresh garlic clove rubbed onto the crust with some salt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 140.37 Kcal (588 kJ)
Calories from fat 46 Kcal
% Daily Value*
Total Fat 5.11g 8%
Cholesterol 766.42mg 255%
Sodium 115.01mg 5%
Potassium 628.57mg 13%
Total Carbs 16.55g 6%
Sugars 7.13g 29%
Dietary Fiber 4.57g 18%
Protein 7.96g 16%
Vitamin C 50mg 83%
Vitamin A 0.6mg 19%
Iron 6mg 34%
Calcium 60.5mg 6%
Amount Per 100 g
Calories 61.21 Kcal (256 kJ)
Calories from fat 20.06 Kcal
% Daily Value*
Total Fat 2.23g 8%
Cholesterol 334.22mg 255%
Sodium 50.15mg 5%
Potassium 274.11mg 13%
Total Carbs 7.22g 6%
Sugars 3.11g 29%
Dietary Fiber 1.99g 18%
Protein 3.47g 16%
Vitamin C 21.8mg 83%
Vitamin A 0.3mg 19%
Iron 2.6mg 34%
Calcium 26.4mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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