Sherry Netherland Hotel's Borscht
Recipe: #30355
September 18, 2018
Categories: Tomato, Beet Cabbage, Eastern European, Gluten-Free, Low Fat, No Eggs, more
"Hotel in NYC in the 60's."
Original is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
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