Spend with Pennies · by Holly Nilsson★ 5.0 (83)
Borscht Recipe (Beet Soup)
NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 12%
CARBS 25G61% OF CAL
7G FIBER0G ADDED12G INTRINSIC6G OTHER12G TOTAL SUGAR
FAT 6G31% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A beet-based soup with tangy lemon and fresh dill, topped with sour cream. Earthy and slightly sweet, this is a traditional Eastern European comfort soup.
mainsoup🍲 stockpotgluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 4 beets (peeled and diced ½ inch, approx 1 ½ pounds)
- 2 carrots (diced ½ inch)
- 1 large russet potato (peeled and diced ½ inch)
- ½ small green cabbage (thinly sliced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 4 cups beef broth
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 bay leaf
- salt and black pepper (to taste)
- sour cream (for serving, optional)
At a glance
PER SERVING · TIME 50M
CAL 8%·PRO 12%
CARBS 25G61% OF CAL
7G FIBER0G ADDED12G INTRINSIC6G OTHER12G TOTAL SUGAR
FAT 6G31% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1315mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 896mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.