Soup

Borscht is for Soup.

Borscht takes 30 minutes to prepare.

Borscht takes 60 minutes to cook.

Borscht makes 15 servings.

The ingredients for Borscht are:

10 cups water
5 beef bullion cubes
2 pounds top sirloin, diced
3 cups diced (large) potatoes
1/4 tsp black pepper
2 tbsp canola oil
2 1/2 cups beets, grated
1 cup carrots, sliced
1 cup onion, diced
1 cup red pepper, diced
3 cloves garlic, finely chopped
1/4 cup tomato paste
2 8 ounce cans tomato sauce, no salt added
1 tbsp. paprika
1 tsp. ground coriander seed
1 tsp. chili powder
2 bay leaves
1/8 tsp. cayenne pepper
3 cups cabbage, shredded
15 tbsp sour cream, reduced fat
1 tsp dill-weed

Here is how you make Borscht:

In a large stock pot add: 10 cups water, beef bullion, cubed top sirloin, cubed potatoes and black pepper. Simmer while preparing other vegetables.In a large frying pan heat 2 tbsp oil. Add grated beets, sliced carrots, diced red bell pepper, and diced onions. Cook on medium low heat, stirring often, until caramelized about 10 minutes. Add tomato paste, tomato sauce, paprika, coriander, chili powder, and Cayenne pepper. Stir together and add to stock pot. Add garlic cloves, bay leaves, and simmer for 1 hour. The last 20 minutes of cooking add shredded cabbage. (Second day Borscht is best if you can wait that long.) To serve (remove bay leaves): Place 1 1/2 cup of Borscht in bowl. Add 1 tbsp. reduced-fat sour cream and sprinkle with dill-weed. Serve with rye bread. Enjoy!Serving Size:?Makes 15 11/2-cup servings

The nutritional information for Borscht is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 222.7

• Total Fat: 8.2 g
• Cholesterol: 57.7 mg
• Sodium: 120.4 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 3.3 g
• Protein: 21.0 g