Festive Borsch
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 95.3 μg | (159 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,785 mg | (45 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 onion
- 1 carrot
- 1 stalk Celery
- 1 kilogram Beef bone
- 750 grams Beef for cooking (z. B. shoulder)
- 1 tsp salt
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 bay leaf
- 200 grams Celery
- 500 grams Beets
- 2 onions
- 1 garlic clove
- 1 Tbsp butter
- 3 Tbsps Vinegar
- 1 pinch sugar
- salt
- freshly ground peppers
- 400 grams Tomatoes
- 200 grams Green cabbage
- 2 Tbsps Whipped cream
Preparation steps
Peel and halve onion. Peel carrot and cut into slices. Rinse and slice celery. Rinse soup bones in cold water and combine with meat, onion, carrot and celery and about 1.5 liter (approximatelt 6 cups) of water, season with salt, peppercorns, juniper berries and bay leaf, bring to a boil. Skim all resulting foam and simmer for about 1.5 hours on low heat.
Peel and slice celery. Peel and slice beets. Peel onions and garlic and quarter or halve.
Remove meat from broth, trim and cut into small slices. Strain broth through a sieve.
In a large saucepan, heat butter and saute onions and garlic for about 3 minutes, stirring. Add celery and beets and saute for 3 more minutes. Add broth just to cover vegetables and season with vinegar, sugar, salt and pepper. Simmer on low heat for about 30 minutes.
Score tomatoes crosswise and blanch in boiling water, rinse in cold water and peel. Halve and remove seeds, cut into chunks. Slice cabbage. Add tomatoes and cabbage to the pan, add more broth and simmer, covered, for 30 minutes more.
Return meat to the pan and heat through. Season borsch with vinegar, sugar and salt. Pour into bowls and top with dollops of sour cream, if desired. Serve.
