Dinner

Knubbel (garlic) Borscht - short cut is for Dinner.

Knubbel (garlic) Borscht - short cut takes 20 minutes to prepare.

Knubbel (garlic) Borscht - short cut takes 60 minutes to cook.

Knubbel (garlic) Borscht - short cut makes 12 servings.

The ingredients for Knubbel (garlic) Borscht - short cut are:

2 Tbsp grapeseed oil
1 large onion, diced
12 cups veggie broth (I use homemade)
4 beef marrow bones, if you have them and are not vegetarian
2 large potatoes
1 bunch beets (3 large or 5 small)
3 medium carrots
2 medium parsnips
1 small celery root (celeriac)
.25 cup tomato paste
cider vinegar - to taste
dill weed, fresh - to taste (dried OK too)
garlic - 4 cloves or to taste
Salt and pepper

Here is how you make Knubbel (garlic) Borscht - short cut:

Roast beets in oven at 400 degrees for about 1 hour or until tender, if desired. (Wrap in foil to roast)Dice onions. Saute in soup pot for about 5 minutes until well wilted.Dice other root vegetables that are not beets (carrots, potatoes, celeriac, parsnips). Add to pot and saute for an additional 5 minutes.Grate beets by hand or in food processor (use grating blade).Add broth, beets, tomato paste, and pepper. Add marrow bones if desired. Boil for about 20 minutes.When all vegetables are tender and marrow is cooked, add in minced raw garlic, vinegar, dill, and salt to taste. Serve hot. If desired, garnish with sour cream.Number of Servings: 12Recipe submitted by SparkPeople user GRATTECIELLA.

The nutritional information for Knubbel (garlic) Borscht - short cut is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 132.6

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,027.5 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 4.1 g
• Protein: 3.2 g