Irene’S Hot Borscht
Description
This International side-dish features Beets, Water, Potatoes, Onion, Pepper. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Peel beets, add to water in a large pot and bring to a boil.
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Cook until done, about 45 minutes.
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Add salt.
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Remove beets from water and set aside to cool.
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Peel potatoes and cut into 1/8s.
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Add to beet water.
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Cook until almost done.
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Meanwhile, chop onion and bell pepper.
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If you would like to spice it up add a couple of Jalapenos.
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(They would never do this in Russia.) Grate carrots.
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Finely chop garlic.
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Saute vegetables in oil until tender.
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Add tomato paste and just enough water to make a thick sauce.
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Add sugar and cook an additional five minutes.
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Coarsely grate cooled beets.
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Coarsely chop 1/4 of a head of cabbage and add to potatoes and beet water.
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Boil until the cabbage is tender, about 15 minutes.
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Add vegetables and vinegar.
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Taste and correct for salt.
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Serve in soup bowls with a dollop of sour cream.
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NOTES : An original recipe by Irene Howard - Cambridge, MA
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 236.6kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 14888.4mg621%
- Total Carbohydrate 38.7g13%
- Dietary Fiber 8.2g33%
- Sugars 15.1g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beets, boiling, borscht, cabbage, carrots, garlic, hot, international, irenes, oil, onion, paste, pepper, potatoes, salt, sautéing, side-dish, sugar, title, tomato
