Directions:
- Boil water in stock pot.
- To prepare beets: Wash beets well, scrubbing away dirt and sand.
- Trim the root and stem ends and discard.
- Cut in large (2-3 inch) slices.
- Add to water: beets, onion, lemon juice, salt, and sugar.
- Boil 1 hour, let beets cool and peel.
- Chop coarsely in food processor, and return to broth.
- Place pot in refrigerator until cold.
- 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
- Ladle cold borscht over hot potatoes and serve with sour cream on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.09 Kcal (620 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 776.29mg | 32% | |
| Potassium | 823.58mg | 18% | |
| Total Carbs | 34.85g | 12% | |
| Sugars | 12.56g | 50% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 1.9mg | 11% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 35.77 Kcal (150 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 187.51mg | 32% | |
| Potassium | 198.93mg | 18% | |
| Total Carbs | 8.42g | 12% | |
| Sugars | 3.03g | 50% | |
| Dietary Fiber | 1.15g | 19% | |
| Protein | 0.96g | 8% | |
| Vitamin C | 4.9mg | 34% | |
| Iron | 0.5mg | 11% | |
| Calcium | 11.1mg | 5% | |
* 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.
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