Borscht, Russian
Recipe: #22904
February 18, 2016
Categories: Roast Beef, Blade Roast, Beet Eastern European, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Beef Dinner, more
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Original is 8 servings
Ingredients
- FOR SOUP STOCK
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- FOR SAUTE MIX
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- FOR PUREE MIX
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Nutritional
- Serving Size: 1 (390.1 g)
- Calories 418.7
- Total Fat - 29 g
- Saturated Fat - 11.6 g
- Cholesterol - 99.8 mg
- Sodium - 749 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 2.6 g
- Sugars - 5.9 g
- Protein - 25.6 g
- Calcium - 58.8 mg
- Iron - 3.7 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Sear beef in oil.
Step 2
Add rest of stock ingredients, then cook stock 4 hours simmering.
Step 3
Shred the beef.
Step 4
Add potatoes last hour of cooking time.
Step 5
Saute veggies in butter until just tender.
Step 6
Add vinegar to keep color add to stock; cook 10 minutes.
Step 7
In a food processor, mix up pesto of garlic bacon parsley, add last 5 minutes.
Tips
No special items needed.
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