Borscht
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, wholesome beet soup with cabbage, potatoes, and a tangy vinegar note, topped with sour cream and dill. Earthier and even better the next day, it's comfort in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 rib celery, finely chopped
- 6 cups beef broth, best quality such as Swanson
- 4 cups (10 oz) (lightly packed) green cabbage, thinly sliced
- 1 lb beets (peeled and diced into ¾-in (2-cm) pieces)
- 1/4 cup tomato paste
- 1 bay leaf
- 1¼ teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 large Yukon gold potatoes (about 1 lb/454 g), (cubed into ½-in (13-mm) pieces (no need to peel))
- 2 medium carrots, diced into ½-in (13-mm) pieces
- 1 tablespoon distilled white vinegar
- Sour cream, for serving
- 2 tablespoons fresh chopped dill, for serving
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 741mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 801mg
- Calcium
- 88mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 741MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.