Borscht
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian borscht soup made with beets, potatoes, and tomato paste, served with sour cream and parsley. This Eastern European classic is earthy and slightly tangy, perfect for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra-virgin olive oil
- 1 large onion (diced (about 1 1/2 cups))
- 2 teaspoons Kosher salt (plus more to taste)
- Freshly ground black pepper (to taste)
- 3 garlic cloves (minced)
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon celery seeds
- 1 pound Russet or other starchy potatoes (peeled and cut in bite-sized cubes)
- 1 pound beets (peeled and cut in bite-sized cubes)
- 4 cups chicken, beef or vegetable stock ((1 quart ))
- 1 tablespoon red wine vinegar
- Sour cream or plain yogurt (for topping)
- Chopped dill and/or parsley (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 914mg
- 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
- 837mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 914MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.