Carrot "Borscht"
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds large carrots, peeled and coarsely chopped
- 1medium onion, peeled and chopped
- 5cups water
- 1tablespoon sugar
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- pepper to taste
- 1cup sour cream or nonfat yogurt
- 2tablespoons minced fresh chives
Nutritional analysis per serving (6 servings)
148 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 3 grams protein; 899 milligrams sodium
Note: 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.
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Preparation
- Step 1
Put the carrots and onions in a three-quart saucepan and add the water. Bring to a boil and simmer until the carrots are tender, about 20 minutes. Remove from the heat.
- Step 2
Puree in a food processor, then transfer to a bowl or container and stir in the sugar, lemon juice and salt and pepper.
- Step 3
Refrigerate, covered, at least four hours. Serve with a generous dollop of sour cream or yogurt and a sprinkling of chives on each portion.
Private Notes
Comments
I made this with my fresh carrots. It's a nice consistency and tasty but not repeatable.