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Borscht Recipe

Name: Borscht
Prep time: 1 hour
Cook time: 1 hour
Yield: 4 servings
Cuisine: Eastern European
Ingredients: beets: 100g; beef: 50g; carrot: 30g; onion: 20g; sour cream: 10g; rye bread: 50g; garlic: 10g

beets beef carrot onion sour cream rye bread garlic low lactose lunch dinner

This meal showcases the classic Eastern European delicacy, Borscht, a vibrant beet soup known for its deep red color and hearty composition. It's served with a dollop of sour cream on top, enhancing its creaminess and tanginess. Accompanying the soup are slices of dark rye or pumpernickel bread, perfect for dipping and adding a robust texture and flavor to the meal, as well as a few cloves of garlic, allowing diners to add an extra kick of flavor to taste. This ensemble creates a balanced and fulfilling experience, combining rich flavors and a variety of textures.

🌎 Eastern European: Soups & Stews

🔥 Calories 350kcal
🍗 Protein 20g
🍚 Carbs 30g
🧈 Fat 15g

🥗 Ingredients:

beets (100g)
beef (50g)
carrot (30g)
onion (20g)
sour cream (10g)
rye bread (50g)
garlic (10g)

🍳 How to cook (4 servings):

Cooking Time: 1 hourPreperation Time: 1 hour

To create this Borscht, begin by boiling or simmering the beets along with other root vegetables such as carrots and onions, and chunks of beef until they are tender and imbued with flavor. As the soup simmers, the ingredients meld together to form a rich, flavorful broth. Once cooked, serve the soup with a generous dollop of sour cream on top, and accompany with slices of dark rye or pumpernickel bread and a few cloves of garlic on the side.

⭐️ Nutrition facts:

Borscht is generally low to moderate in calories, especially if the portions of meat are kept reasonable. The addition of sour cream introduces fats to the meal, while the bread provides carbohydrates. This dish is rich in vitamins and nutrients from the variety of vegetables used, particularly beets, which are high in fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. It's a balanced meal that offers a good mix of protein, carbs, and fats.