OTHER LANGUAGES: deGerman

Borscht
Recipe for borscht with step by step explanation and many tips of cook professional Thomas Sixt. Red beets are healthy, are regarded as cancer preventive means and work antiviral. Juice and soup of the red turnips offer assistance with cold and flu. This preparation is gluten-free and has a base-forming effect. The stew is an ideal addition to an alkaline diet. The borscht is a traditional stew from the Ukraine and is prepared regionally differently. This recipe is vegetarian or optional with shrimps.
Servings Prep Time
2Portions 20Minutes
Cook Time
20 Minutes
Servings Prep Time
2Portions 20Minutes
Cook Time
20 Minutes
Ingredients
Borscht
  • 4pc beetrootpeeled
  • 2pc carot
  • 1pc onionoder shalott
  • 40g Butter
  • 50ml dry white wine
  • 500ml vegetable broth
  • 2pc bay leaves
  • 1pinch ground caraway
  • 4pinch salt
  • 4pinch ground black pepper
  • 1pinch nutmeg
  • 1cup sour cream
  • 1/4bunch parsley
Decoration and Saisonal Supplements
  • 2pc eggs14 min cooked, peeled, quartered
  • 4pc spring onioncut into fine stripes or rings raw as decoration
  • 4pc radishcut into fine slices or Julienne (rectangular stripes)
  • 1/4bunch Dillfresh or dried
  • 1/4pc cucumberwithout seeds and skin cut into cubes
Meat or Fish resp. Subtitute
  • 200g boiled beefcut into cubes as a stew insert
  • 200g prawnsas decoration and stew inlay
  • 200g smoked tofudiced as stew inlay
Instructions
  1. Peel the beetroot and the carrots, grate half of the beetroot and all the carrots coarsely. Sweat the vegetables with the diced onion in a saucepan with the butter for about 5 minutes until colourless.
  2. Add the white wine and vegetable stock, bay leaf, caraway, salt, pepper and nutmeg and bring to the boil.
  3. Let the borscht simmer for 25-35 minutes, then season to taste and serve with freshly chopped parsley and sour cream as well as the desired side dishes.
  4. I have kept the basic borscht preparation vegan or vegetarian. Add the red soup, your borscht stew as required with the desired ingredients. Good success and good appetite!
Recipe Notes

5. Borscht calories (kcal.), the nutritional Values at a Glance

Nutrition Facts
Borscht
Amount Per Serving
Calories 986 Calories from Fat 630
% Daily Value*
Total Fat 70g 108%
Saturated Fat 31g 155%
Polyunsaturated Fat 14g
Monounsaturated Fat 17g
Cholesterol 338mg 113%
Sodium 1363mg 57%
Potassium 764mg 22%
Total Carbohydrates 40g 13%
Dietary Fiber 9g 36%
Sugars 11g
Protein 51g 102%
Vitamin A 242%
Vitamin C 30%
Calcium 62%
Iron 52%
* Percent Daily Values are based on a 2000 calorie diet.

6. More Soup Recipes

All Soup Recipes, especially suited to this recipe: Beetroot Soup

OTHER LANGUAGES: deGerman