Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Seed | not in our table | 0 |
| Alfalfa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 md Beet - scrubbed & cut into chunks
- 1 md Carrot; sliced
- 1 md cucumber - cut into chunks
- 1 md Green bell pepper - seeded & coarsely chopped
- 1 Lemon; peeled, halved, and seeds removed
- 1 Ripe avocado; peeled, stone removed & quartered
- 1/2 c Spinach leaves (packed)
- 1/2 c Alfalfa sprouts (packed)
- 1/2 c Chopped fresh dill
- 1/8 ts Freshly ground black pepper
- 2 c Vegetable stock; -OR- -Vegetable bouillon
- Alfalfa sprouts, for garnish
Directions
In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped. Add the avocado, spinach, alfalfa sprouts, dill and pepper. With the machine running, gradually add the vegetable stock and process until smooth.
Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours. Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.
Category:Uzbekistanian Recipes
Category:Uzbekistanian Soups