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Bortsch
From Boston Cooking-School cook book, 1896
Serves 7
Serve a tablespoon of heavy sour cream on each bowl. Heavy pottery bowls are traditional.
Presented as published in 1896. 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
55Calories
4 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein4 g
Carbohydrates9.8 g
Fiber2.6 g
Sugars3.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium352 mg
Potassium342 mg
Calcium35 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A1.9 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate66 mcg
Choline2.6 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 60. The excerpt below is the record exactly as published.
BORTSCH 1 quart consommé 1 cup chopped cabbage 2 large beets, chopped 2 onions, chopped
Cook this with the app: pantry check, scaling, and the assistant.