Jewish Borscht Soup 1920
Recipe: #43721
September 29, 2024
Categories: Ribs - Beef, Beet Jewish, Middle Eastern, Canned Tomatoes, more
"They had 1/4 cup lemon juice; if you wish more, add it."
Original is 6 servings
Ingredients
- Stock
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- Soup
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- Serving
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Nutritional
- Serving Size: 1 (855.2 g)
- Calories 1046.8
- Total Fat - 65.8 g
- Saturated Fat - 26.2 g
- Cholesterol - 231.5 mg
- Sodium - 765 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 6.2 g
- Sugars - 8 g
- Protein - 76.2 g
- Calcium - 90.9 mg
- Iron - 9.4 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Boil the stock ingredients together for 3 hours.
Step 2
They left the garlic whole and removed it, I'm not, you can.
Step 3
Skim off foam.
Step 4
Remove the bones.
Step 5
Chop meat and add back in.
Step 6
Add veggies and cook 30 minutes more.
Step 7
Cook new potatoes with skin on until soft in boiling salted water.
Step 8
Remove bay leaf from soup.
Step 9
Season to taste.
Step 10
Serve over potatoes and top with fresh dill.
Tips
No special items needed.
0 Reviews
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