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Saturday, March 4, 2017

Beets-With-Greens Borscht

Jane Sigal  
  Time 2 hours 
 Yield 8 servings 
Featured in: The Taste Bone’s Connected To The ... Soup Bone. 
Eastern Europe

2 pounds red beets with greens, beets peeled and cut into 1/2-inch dice, greens coarsely chopped
1 pound meaty beef shin bones
1 pound green cabbage, shredded
1 14-ounce can chopped tomatoes with their juice
1 large onion, quartered and thinly sliced
1 bay leaf
 Salt to taste
1 pound large waxy potatoes, quartered
 Freshly ground white pepper to taste
 Balsamic vinegar to taste, for drizzling

1. In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil. Reduce heat to medium-low and simmer 1 1/2 hours.
2. Meanwhile, put potatoes in a medium saucepan of water. Bring to a boil and simmer until tender, about 20 minutes. Using a slotted spoon, transfer potatoes to a cutting board. Add chopped greens to boiling water and cook until tender, about 3 minutes. Drain and rinse in cold water. Peel potatoes and cut into 1/2-inch dice.
3. Discard bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Top with potatoes and greens, and drizzle with balsamic vinegar.

Nutritional analysis per serving (8 servings)
194 calories; 2 grams fat; 1 gram monounsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 16 grams protein; 22 milligrams cholesterol; 378 milligrams sodium

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