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Borscht Soup

 
One serving costs about $5.04 One serving costs about $5.04

$5.04 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre Eastern European,European
spoonacular Score:77%

Spoonacular Score: 77%

 

Borscht Soup might be a good recipe to expand your hor d'oeuvre repertoire. One portion of this dish contains around 11g of protein, 54g of fat, and a total of 834 calories. This gluten free and lacto ovo vegetarian recipe serves 1 and costs $5.04 per serving. This recipe is liked by 1 foodies and cooks. If you have water, bell pepper, lemon juice, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. Not a lot of people really liked this Eastern European dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Borscht (beetroot Soup), Borscht (beetroot Soup), and Borscht (Beet Soup).

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Medici Ermete Concerto Lambrusco Reggiano. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.

Medici Ermete Concerto Lambrusco Reggiano

Intensely ruby red with pleasant aromas that are persistent and fruity. Dry but fruity at the same time. Soft and fresh on the palate.

» Get this wine on Wine.com

Ingredients

Servings:
4 cups
4 cups water
water
0.5
0.5  yellow onion
yellow onion
1 stalk
1 stalk celery
celery
4
4  beets
beets
10 large
10 large baby carrots
baby carrots
1
1  apple
apple
0.5 cup
0.5 cup mushrooms
mushrooms
0.5 cup
0.5 cup mushrooms
mushrooms
1
1  red bell pepper
red bell pepper
1 tsp
1 tsp red wine vinegar
red wine vinegar
1 Handful
1 Handful fresh dill
fresh dill
1 Handful
1 Handful fresh dill
fresh dill
1 Tbsp
1 Tbsp sour cream
sour cream
2 tsps
2 tsps thyme
thyme
2 Tbsps
2 Tbsps butter
butter
2 Tbsps
2 Tbsps lemon juice
lemon juice
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
some
some salt and pepper
salt and pepper
4 cups water
4 cups
water
0.5  yellow onion
0.5
yellow onion
1 stalk celery
1 stalk
celery
4  beets
4
beets
10 large baby carrots
10 large
baby carrots
1  apple
1
apple
0.5 cup mushrooms
0.5 cup
mushrooms
0.5 cup mushrooms
0.5 cup
mushrooms
1  red bell pepper
1
red bell pepper
1 tsp red wine vinegar
1 tsp
red wine vinegar
1 Handful fresh dill
1 Handful
fresh dill
1 Handful fresh dill
1 Handful
fresh dill
1 Tbsp sour cream
1 Tbsp
sour cream
2 tsps thyme
2 tsps
thyme
2 Tbsps butter
2 Tbsps
butter
2 Tbsps lemon juice
2 Tbsps
lemon juice
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
some salt and pepper
some
salt and pepper

Equipment

blender
blender
bowl
bowl
pot
pot
blender
blender
bowl
bowl
pot
pot


Instructions

Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery. Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat. When the water starts to boil, add the vegetables and the apple and set to a medium heat for 20 minutes, checking on it periodically. Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes. Drain some of the water (about 75%) and set aside. Remove some chucks of beets and set aside. Add the remaining contents to a blender, along with the rest of the water. If you find that the soup is too thick, add more water. Pour into a bowl and add the beet chunks, along with

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.34
Ingredient
½ yellow onion
1 stalk celery
4 beets
10 larges baby carrots
1 apple
½ cups mushrooms
½ cups mushrooms
1 red bell pepper
1 teaspoon red wine vinegar
1 Handful fresh dill
1 Handful fresh dill
1 Tbsp sour cream
2 teaspoons thyme
2 tablespoons butter
2 tablespoons lemon juice
2 tablespoons vegetable oil
Price
$0.12
$0.15
$1.82
$0.56
$0.60
$0.27
$0.27
$0.60
$0.03
$0.04
$0.04
$0.08
$0.21
$0.24
$0.20
$0.11
$5.34

Nutritional Information

Quickview
845 Calories
12g Protein
54g Total Fat
89g Carbs
39% Health Score
Limit These
Calories
845k
42%

Fat
54g
83%

  Saturated Fat
20g
126%

Carbohydrates
89g
30%

  Sugar
59g
66%

Cholesterol
67mg
22%

Sodium
845mg
37%

Get Enough Of These
Protein
12g
25%

Vitamin A
25918IU
518%

Vitamin C
207mg
252%

Folate
511µg
128%

Fiber
23g
95%

Manganese
1mg
88%

Vitamin K
88µg
84%

Potassium
2450mg
70%

Vitamin B6
1mg
52%

Copper
0.99mg
50%

Vitamin B2
0.82mg
48%

Magnesium
153mg
38%

Vitamin E
5mg
36%

Phosphorus
356mg
36%

Vitamin B3
7mg
35%

Iron
6mg
35%

Vitamin B5
3mg
33%

Vitamin B1
0.37mg
24%

Calcium
221mg
22%

Selenium
13µg
20%

Zinc
2mg
18%

Vitamin B12
0.11µg
2%

Vitamin D
0.19µg
1%

covered percent of daily need

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