Lunch

Russian Borsch is for Lunch.

Russian Borsch takes 20 minutes to prepare.

Russian Borsch takes 60 minutes to cook.

Russian Borsch makes 20 servings.

The ingredients for Russian Borsch are:

.25 cup Granulated Sugar
4 cloves Garlic
.33 cup Cider Vinegar
4 serving soup base Beef 1tsp/6g (by BOXERMOM19)
18 oz Beef, top sirloin
2 fl oz Red Wine
6 tbsp Cider Vinegar
2 tbsp Honey
8 cup Beef stock, home-prepared
8 beets (2" dia, sphere) Beets, boiled
4 stalk, large (11"-12" long) Celery, raw
6 large (7-1/4" to 8-1/2" long) Carrots, raw
6 medium (2-1/4" to 3-1/4" dia.) Potato, raw
3 medium (2-1/2" dia) Onions, raw
.25 head, medium (about 5-3/4" dia Cabbage, fresh
2 1tsp Olive Oil
6 Cup Stewed Tomatoes, Canned, No salt

Here is how you make Russian Borsch:

Brown beef and cube into small bites.In a 2 gal. pot, put Oil and all veggies and saute 5min.Pour in broth and tomatoes and bring to a boil.Put in remaining ingredients and simmer for 45-60min, until veggies are soft.Serving Size: 1 cup = 1 servingNumber of Servings: 20Recipe submitted by SparkPeople user RICHARDST47.

The nutritional information for Russian Borsch is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 186.4

• Total Fat: 3.0 g
• Cholesterol: 22.7 mg
• Sodium: 511.0 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 4.5 g
• Protein: 12.4 g