Broma Bakery · by Rebecca Fennel★ 4.5
Borscht
NUTRITION · PER SERVING—
CAL 29%·PRO 29%
CARBS 77G53% OF CAL
17G FIBER50G SUGAR10G OTHER
FAT 26G41% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold Eastern European beet soup served with sour cream, bread, and fresh vegetables. Tangy and refreshing.
mainsoup🌀 blender🍲 stockpotvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 4 medium beets (about 2 pounds), peeled and chopped into ½” cubes
- 1 cup rye bread, cubed with crusts removed
- 1 cup sour cream, plus extra for garnish
- 1/4 cup plain yogurt
- 2 tablespoons sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 cup English cucumber, chopped with seeds removed
- 1/4 cup scallions, chopped (white and green parts)
- 1 tablespoon fresh dill, chopped, plus extra for garnish
At a glance
PER SERVING
CAL 29%·PRO 29%
CARBS 77G53% OF CAL
17G FIBER50G SUGAR10G OTHER
FAT 26G41% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1901mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1892mg
- Calcium
- 257mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1901MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.