Little Sunny Kitchen · by Diana★ 4.9 (18)
Polish Beet Borsch Soup
NUTRITION · PER SERVING65M COOK
CAL 3%·PRO 5%
CARBS 15G85% OF CAL
3G FIBER2G ADDED8G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 1G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, tangy Polish beet soup with garlic and dill, ready in just 20 minutes. Earthy and refreshing, served hot as a first course or light meal.
mainsoup🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 large beets (cut into match sticks)
- 4 cups vegetable stock
- 1 clove garlic (minced or crushed)
- 1 teaspoon granulated sugar
- 1 tablespoon lemon juice
- salt and pepper
- dill (or parsley, to garnish)
At a glance
PER SERVING · TIME 65M
CAL 3%·PRO 5%
CARBS 15G85% OF CAL
3G FIBER2G ADDED8G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 1G8% OF CAL
0G SAT0G 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
- 5m
- Cook
- 15m
- Sodium
- 1885mg
- Total sugar
- 10g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 29mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1885MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.