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Vegetable Borscht | |||||||||||
Course : Soups Serves: 9 |
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Ingredients:
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Preparation / Directions:Assemble and attach rotor slicer/shredder using thin slicer cone (no 4). Turn to speed 4 and slice onion, carrot, turnip, cabbage, and potatoes, keeping each separate. Exchange thin slicer cone for coarse shredder cone (no 2). Turn to speed 4 and shred beets.
Heat oil in a 5-quart pot over medium heat. Ad onion and garlic, and saute' 3 minutes. Add carrot, turnip, beets, tomato, beef broth, and vinegar. Bring mixture to a boil, reduce heat and simmer 30 minutes.
Add cabbage and potatoes and continue to simmer 25 minutes or until vegetables are tender. Serve hot with sour crea
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Nutritional Information:60 Calories (kcal); 2g Total Fat; (23% calories from fat); 8g Protein; 3g Carbohydrate; 0mg Cholesterol; 995mg Sodium | |||||||||||