Iced Borscht

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    15 mins

  • Servings

    4 servings

  • Calories

    197 kcal

  • Course

    Soup

  • Cuisine

    Russian

Iced Borscht

Quick Iced Borscht from The New York Times Cookbook, by Craig Claiborne

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Ingredients

Servings
  • 1 cup beets cooked, and sliced. About 3 large.
  • 1/2 small onion chopped
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 Tablespoons lemon juice
  • 1 medium potato
  • 8 ounces chicken stock or vegetable
  • 1 cup sour cream
  • 1 cup cracked ice
  • Additional sour cream half and half or broth to thin soup if necessary.
  • Garnish with fresh chopped dill chives and a swirl of cream.
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Instructions

  1. Put the beet, onions, lemon juice and potato into a food processor or blender and coarsely chop.
  2. With the motor running, add the chicken stock and sour cream.
  3. Add the ice and blend until smooth. Add additional sour cream, half and half or broth to thin if necessary.
  4. Season to taste with salt and fresh black pepper.
  5. Serve in chilled bowls or goblets, garnish with cream or sour cream.

Nutrition Information

Show Details
Serving 1serving Calories 197kcal (10%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 36mg (12%) Sodium 711mg (30%) Potassium 494mg (14%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 373IU (7%) Vitamin C 17mg (19%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 197 kcal

% Daily Value*

Serving 1serving
Calories 197kcal 10%
Carbohydrates 19g 6%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 36mg 12%
Sodium 711mg 30%
Potassium 494mg 11%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 373IU 7%
Vitamin C 17mg 19%
Calcium 76mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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