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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%
     
Fat
Carbs
Protein

Preparation






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