Borscht Recipe (Vegetarian Beet Soup)
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Cooked & Loved · by Irena Macri★ 5.0 (1)

Borscht Recipe (Vegetarian Beet Soup)

NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 19%
CARBS 42G67% OF CAL
11G FIBER0G ADDED0G INTRINSIC19G OTHER12G TOTAL SUGAR
FAT 6G22% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A deeply colored beet soup from Ukraine with cabbage, potato, beans, and warm spices. Hearty, tangy from vinegar, and even better the next day.

mainsoupbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 large onion (peeled and finely diced)
  • 1 large celery stick (diced small)
  • 3 medium beets (about 14 oz / 400 grams, peeled and grated on the large holes of a box grater)
  • 1 large carrot (about 5 oz / 140 grams, peeled and grated)
  • 3 cloves garlic (finely minced)
  • 1 teaspoon salt (plus more to taste)
  • 3 medium white potatoes (about 14 oz / 400 grams, peeled and cut into small cubes)
  • ⅓ medium white cabbage (about 10 oz / 300 grams, thinly sliced)
  • 6 cups vegetable stock (1.5 liters)
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander seed
  • 1 teaspoon sugar
  • 3 tablespoons apple cider vinegar (or white wine vinegar)
  • 2 bay leaves
  • ½ teaspoon ground black pepper
  • 1 can cannellini beans (15 oz / 425 grams, drained and rinsed)
  • Generous bunch of fresh dill (roughly chopped)
  • Sour cream or coconut yogurt (optional but traditional)
PREP
20M
SODIUM
1285MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.