Borscht
This recipe is taken from the 1983 Milk Calendar. To brighten a cold day, a hearty traditional soup that's rich in taste, but not in cost.
- Prep: 10 min
- Cooking: 50 min
Ingredients
- 5 cups (1.25 L) water
- 1 lb (450 g) pork spareribs cut into pieces
- 2 cups (500 mL) sliced mushrooms
- 6 medium beets peeled and grated
- 1 medium potato diced
- 1 medium onion diced
- 1/2 cup (125 mL) tomato juice
- 1-2 tbsp (15-30 mL) lemon juice
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 2 tsp (10 mL) salt
- 1/4 tsp (1 mL) pepper
- Fresh dill chopped
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
In a large pot, bring water and ribs to a boil. Reduce heat and simmer uncovered for 30 min. Add vegetables, tomato and lemon juice; simmer an additional 20 min.
Blend flour with milk until smooth and pour into soup. Stir occasionally over low heat until thickened; season with salt and pepper. Garnish with dill.
Tips
Note: 6 cups of canned or frozen beets may be used.
Learn more about
Nutritional information
Per serving| Energy: | 263 Calories |
| Protein: | 15 g |
| Carbohydrate: | 17 g |
| Fat: | 15 g |
| Fibre: | 2.9 g |
| Sodium: | 711 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 104 mg |
| Vitamin D: | 44 % |
| Folate: | 39 % |
| Selenium: | 37 % |
| Vitamin B6: | 29 % |
