Iced Borscht
User Reviews
5
2 reviews
Excellent
Iced Borscht
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Quick Iced Borscht from The New York Times Cookbook, by Craig Claiborne
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Ingredients
- 1 cup beet cooked, and sliced. About 3 large
- 1/2 onion chopped, small
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste, freshly ground
- 2 Tablespoons lemon juice
- 1 medium potato
- 8 ounces chicken stock or vegetable
- 1 cup sour cream
- 1 cup ice cracked
- sour cream half and half or broth to thin soup if necessary, additional
- dill chives and a swirl of cream, fresh chopped, for garnish
Instructions
- Put the beet, onions, lemon juice and potato into a food processor or blender and coarsely chop.
- With the motor running, add the chicken stock and sour cream.
- Add the ice and blend until smooth. Add additional sour cream, half and half or broth to thin if necessary.
- Season to taste with salt and fresh black pepper.
- 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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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