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Beet Borsht Base Recipe Recipe

Looking for an easy Beet Borsht base recipe recipe? Learn how to make Beet Borsht base recipe using healthy ingredients.


Submitted by josephino

Makes 6 servings



Variations: Add 1 hardboiled egg, diced or sliced, to each serving in addition to or in place of the other garnish; For a fleishig (meat) borsht, use diced or grated cooked beets with 1 1/2 to 2 pounds brisket of beef. Cook 1 1/2 hours or until meat is tender. Add same ingredients including tops and seasoning 15 minutes before serving. Thicken hot borsht by stirring in 1 egg yolk per serving. Add boiled potato. Or substitute garnish of sliced hardboiled eggs; Cook 1 cupful diced rhubarb with borsht and omit vinegar or lemon juice; (For any added ingredients refigure the Nutrition Information.) For a summertime cooler, serve strained meatless beet borsht (with or without rhubarb), in tall glasses topped with fresh mint after thickening with a little sour cream; Make a borsht cocktail by adding sparkling water or lemon soda to strained chilled borsht.

Recipe Ingredients for Beet Borsht base recipe

1 pound beets (4 medium size beets with tops)
1 onion, peeled
1 tablespoon salt
32 ounces water
8 ounces vinegar ( a mild vinegar) or 1/4 cup lemon juice
3 tablespoons brown sugar (or to taste)

Recipe Directions for Beet Borsht base recipe

  1. Cut tops from beets 2 inches from the roots.

  2. Scrub beets thoroughly; cover with cold water, and boil 15 minutes or until tender enough to pierce with a wooden pick.

  3. While beets are boiling, wash leaves and chop fine in a wooden bowl.

  4. The stems may be used, too.

  5. Strain liquid from beets into a bowl or soup pot.

  6. Slip skins from beets and grate them using a fine grater. Grate onion into grated beets.

  7. Add this to the strained beet juice, boiled water and chopped beet tops.

  8. Add salt and bring to a quick boil.

  9. Reduce heat and cook 5 minutes.

  10. Add vinegar sweetened to taste with brown sugar.

  11. Cool and chill in closed jars.

  12. Add a boiled potato, 3 tablespoons diced cucumber and 1 heaping tablespoon sour cream to each bowl just before serving. Use fresh dill for garnish, if desired

Categories

Vegetables, Main Dish, Eastern European, Boil

Nutrition Facts
Serving Size 290.4g
Amount Per Serving
Calories
63
Calories from Fat
1
% Daily Value*
Total Fat
0.1g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1226mg
51%
Potassium
273mg
8%
Total Carbohydrates
13.7g
5%
Dietary Fiber
1.7g
7%
Sugars
11.1g
Protein
1.4g
Vitamin A 1% Vitamin C 6%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B+
  Good points
  • No saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  •   Bad points
  • Very high in sodium
  • Very high in sugar
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