Hot Borscht, Russian Tea Room
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 carrot
- 2 onions
- 1 c cabbage coarsely shredded
- 1 ts sugar (optional; the beets are sweet)
- 1 parsnip
- 4 c veggie stock
- 3 lg beets
- 2 stalks celery
- 1 c tomato pulp fresh or canned, (i use canned)
- 1 clove garlic split and impaled on a toothpick
- Carbohydrate 119.47069680404 g
- Cholesterol 0 mg
- Fat 1.63330478305785 g
- Fiber 25.8461782915079 g
- Protein 11.2647191322314 g
- Saturated Fat 0.349370797176309 g
- Serving Size 1 1 Serving (1854g)
- Sodium 4103.59015943526 mg
- Sugar 93.6245185125319 g
- Trans Fat 0.462230450860881 g
- Calories 506 calories
Peel beets and shred coarsely. Chop carrots, onions, celery and parsnip. Boil stock and add beets, carrots, onions, celery and parsnip. Simmer covered 20 minutes. Add cabbage, tomato, sugar and garlic on toothpick. Simmer 15 minutes until cabbage is tender. Remove garlic. Top with dill (fresh is best) and ff sour cream if you are so inclined. Serve hot. Adapted from a recipe that I believe first appeared in Gourmet magazine. Posted by kfischer@acpub.duke.edu (Karen Fischer) to the Fatfree Digest [Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
