Borscht
From Allied cookery, 1916
Add vegetable coloring if the color is not bright red.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
636Calories
44 gProtein
53 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein44 g
Carbohydrates53 g
Fiber17 g
Sugars29 g
Total Fat27 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol128 mg
Sodium702 mg
Potassium2203 mg
Calcium96 mg
Iron3.8 mg
Magnesium149 mg
Phosphorus433 mg
Zinc3.9 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0.3 mcg
Vitamin C65 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate566 mcg
Choline107 mg
Caffeine0 mg
Water689 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 5. The excerpt below is the record exactly as published.
BORCHT (Russian) flDake a clear, light-coloured, highly seasoned stock of beef and veal or of chicken. Strain and remove all fat. A Russian gourmet will say that really good Borcht should be made with 2 ducks and a chicken in the stock. Cut up some red beets and boil them in the stock; about 4 large Allied CooKery 17 beets to 8 cups of stock. When the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour, then clear by stirring in the whipped white of an egg and bringing it to the boiling point. Strain carefully. . Serve in cups with a spoonful of sour cream
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Cook this with the app: pantry check, scaling, and the assistant.