Roasted cranberry borscht
See full recipe on: LA Times
Ingredients |
|---|
| 8 ounces fresh cranberries |
| 1/4 cup olive oil |
| 1 tablespoon plus 1 teaspoon fresh rosemary, finely chopped, divided |
| 1 tablespoon fresh ginger, finely chopped |
| 1 tablespoon fresno hot pepper, finely chopped |
| 1 tablespoon sugar |
| Salt |
| 4 unpeeled beets |
| 2 tablespoons unsalted butter |
| 1 onion, diced |
| 3 cloves garlic, minced |
| 3/4 cup diced carrots |
| 1 baking potato, diced into 1/2-inch cubes |
| 1 quart chicken broth |
| Salt and pepper to taste |
Nutrition 10 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 167 | — |
| Fat | 9g | 13% |
| Carbs | 18g | 6% |
| Protein | 3g | 7% |
| Fiber | 2g | 10% |
| Cholesterol | 8mg | 2% |
| Sodium | 394mg | 16% |
Preparation |
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