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Russian Beet Soup (Potage au Betterave, a la Russe)
From The Swedish, French, American cook book, 1918
Serves 2
Serve hot.
Presented as published in 1918. 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
500Calories
13 gProtein
19 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein13 g
Carbohydrates19 g
Fiber2.7 g
Sugars5 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium1114 mg
Potassium598 mg
Calcium118 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus158 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A277 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate26 mcg
Choline10 mg
Caffeine0 mg
Water559 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 57. The excerpt below is the record exactly as published.
Russian Beet Soup (Potage au Betterave, a la Russe) Made from a rich consomme, flavored with carrots, onions, and different vegetables, and colored pink with beets. Garnish with some pearl sago, well cooked, and some fancy shapes from the beets. Just before serving add one cup of cream
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