Directions:
- Peel the beets and grate them on the coarse grater
- Boil about 1 gallon of water
- Drop all shredded beets into the water, bring back to boil
- Reduce heat and cook for 10 minutes, no longer, over low heat.
- Add salt, sugar and lemon juice (vinegar) to taste.
- The soup should taste sweet and sour, but not overpowering
- Cool the soup off and chill in the fridge.
- Prepare garnish:
- Boil the eggs, cool, peel and chop coarsely
- Peel and dice the cucumber
- Chop dill
- Add about 1-2 tablespoon of garnish into each plate of borscht.
- Add sour cream
- Serve chilled
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.64 Kcal (82 kJ) | ||
| Calories from fat | 9.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 2% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 22.56mg | 1% | |
| Potassium | 48.4mg | 1% | |
| Total Carbs | 0.99g | 0% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 97.75 Kcal (409 kJ) | ||
| Calories from fat | 49.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 2% | |
|---|---|---|---|
| Cholesterol | 203.68mg | 14% | |
| Sodium | 112.29mg | 1% | |
| Potassium | 240.91mg | 1% | |
| Total Carbs | 4.94g | 0% | |
| Sugars | 2.86g | 2% | |
| Dietary Fiber | 1.31g | 1% | |
| Protein | 8.07g | 3% | |
| Vitamin C | 5.8mg | 2% | |
| Iron | 1.8mg | 2% | |
| Calcium | 46.4mg | 1% | |
* 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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