Sherry Netherland Hotel's Borscht

5
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Hotel in NYC in the 60's."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (649.2 g)
  • Calories 206.4
  • Total Fat - 9 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 22.5 mg
  • Sodium - 3392.7 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 9.4 g
  • Protein - 14.3 g
  • Calcium - 115.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 65.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat the butter in stock pot and sauté the onions until caramelized (about 15 minutes).

Step 2

Add garlic and tomato paste, stirring continuously to prevent burning, cook for a couple of minutes.

Step 3

Add beef stock and stir to mix thoroughly then add cabbage.

Step 4

Bring to a low boil and cook about 15 minutes.

Step 5

Add the tomatoes, beets and green pepper and continue cooking for 20 minutes.

Step 6

Add the beet juice, lemon juice, sugar and vinegar and continue to cook for 3 more minutes.

Step 7

Season to taste with salt and pepper.

Step 8

Serve in shallow soup bowl and top with a tablespoon of sour cream.

Tips & Variations


No special items needed.

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