Featured Maple Leaf Product: Pulled Beef (26985)
|Schneiders Pulled Beef||1 Kg||2.2 Lbs|
|Beets, raw, peeled and diced||255 g||8.9 oz|
|Chicken Broth||2.5 L||10.6 cups|
|White Vinegar||30 mL||2 Tbsp|
|Canola Oil||45 mL||3 Tbsp|
|Onions, diced, frozen||140 g||4.9 oz|
|Celery, diced, frozen||140 g||4.9 oz|
|Carrots, peeled, shredded||115 g||4 oz|
|Cabbage, shredded, coleslaw mix||140 g||4.9 oz|
|Potatoes, peeled, diced||85 g||3 oz|
|Garlic, minced||30 mL||2 Tbsp|
|Spinach, baby, fresh||140 g||4.9 oz|
|Thyme, dried||30 mL||2 Tbsp|
|Dill, dried||45 mL||3 Tbsp|
- Defrost Pulled Beef in the refrigerator overnight. In a large pot over medium heat, add canola oil, onions and celery. Saute for 5 minutes, stirring occasionally. Add the cabbage and carrots, and cook for another 2 minutes. Add the diced beets, chicken broth, potatoes, vinegar, garlic and thyme. Bring the pot to a boil and then turn down to a simmer. Cook the soup for 45 minutes, check to see if the beets are fully cooked, if not, cook for another 20 minutes.
- Add the pulled beef, spinach and dill to the pot. Bring the soup back to a simmer. Ensure that the soup has reached a temperature of 165 F (74 C).
- At service, garnish with sour cream and dill on top of the bowl of borscht.
Garnish with sour cream and dill (not included in nutritional analysis).
Nutritional Info per 186 g / 6.5 oz
|Calories (39.0% from fat)||110 kcal|
|Saturated Fat||1.11 gm|
|Trans Fat||0.073 gm|
|Dietary Fiber||1.4 gm|
|Vitamin A||0 RE|
|Vitamin C||12 mg|