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LeChef
Borscht with sour cream and dill
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Ingredients
Directions
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Heat the oil in a large pan and fry the onion on a low setting for about 5 minutes.
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Fruit the beet and carrot for a few minutes. Pour the hot stock through a sieve with the vegetables and let the soup simmer for about 20 minutes.
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Scoop the meat out of the sieve and cut it smaller. Add the meat to the soup and season with salt and freshly ground pepper.
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Serve the soup with a dot sour cream and sprinkle with the chopped dill.
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Nutrition
285Calories
Sodium0% DV0g
Fat20% DV13g
Protein60% DV30g
Carbs3% DV10g
Fiber0% DV0g
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