
NUTRITIONAL FACTS
AMOUNT PER SERVING | ||
---|---|---|
Calories 47 | Calories from Fat 2 | |
% Daily Value* | ||
Total Fat 0g | 0% | |
Saturated Fat 0g | 0% | |
Trans Fat 0g | ||
Cholesterol 0mg | 0% | |
Sodium 704mg | 29% | |
Total Carbohydrate 11g | 4% | |
Dietary Fiber 3g | 11% | |
Sugars 5g | ||
Protein 2g |
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The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Who knew Borscht could be so good
Ingredients
1 large red onion
finely chopped 2 cloves garlic
minced 3 beets with leaves (beets peeled and grated, stems and leaves separated and chopped)
2 carrots, thinly sliced or grated
1 cup shredded red cabbage
1 cup swiss chard (stems and leaves separated and chopped)
5 cups vegetable stock or water
3 tablespoons sherry or red wine vinegar
3 tablespoons chopped fresh dill or parsley
Salt and pepper to taste
Plant based sour cream to serve
Preparation
1. Heat a non-stick soup pot and add onion and a splash of water and sauté until onion is softened about 5 minutes.
2. Add garlic and sauté for about 2 minutes until fragrant.
3. Add beet stems, swiss chard stems, sliced carrots and vegetable stock or water and bring to a boil.
4. Lower heat and simmer for 10 minutes.
5. Add cabbage and grated beets and cook 5 minutes more.
6. Add beet greens and chard and cook for 5 more minutes until wilted.
7. Add vinegar, sprinkle with fresh herbs and serve immediately.
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