Borscht
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon vegetable oil
- 4 tablespoons sour cream
- 1 medium onion, chopped
- 3 tablespoons chopped fresh dill
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- Carbohydrate 62 g(21%)
- Cholesterol 6 mg(2%)
- Fat 7 g(10%)
- Fiber 9 g(37%)
- Protein 7 g(15%)
- Saturated Fat 2 g(9%)
- Sodium 740 mg(31%)
- Calories 327
Preparation Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm. While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls and add potatoes. Top with sour cream and dill.
Preparation Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm. While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls and add potatoes. Top with sour cream and dill.
