Vikalinka · by Julia Frey of Vikalinka
Vegetarian Borscht
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 15%
CARBS 30G60% OF CAL
7G FIBER16G OTHER7G TOTAL SUGAR
FAT 7G29% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beet-based vegetable soup with potatoes, cabbage, and kidney beans in a savory broth. A warming, colorful main dish from Eastern European tradition.
mainsoup🍲 stockpotgluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10g/1/3 cup dried porcini mushrooms
- 250ml/1 cup boiling water
- 2 litres/8 cups vegetable stock
- 2 bay leaves
- 1 medium beet (peeled and grated)
- 180g/2 cups sliced cabbage
- 2-3 medium potatoes (cut into chunks)
- 400g/14oz canned cannelloni beans or kidney beans (drained)
- 2 tbsp tomato paste
- 1 tbsp butter
- 1 tbsp olive oil or vegetable oil
- 2 medium carrots (grated)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- Salt to taste
- 1/2 lemon (juice only)
- 2 tbsp fresh dill and parsley (for serving (optional))
- Sour cream or creme fraiche (for serving)
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 15%
CARBS 30G60% OF CAL
7G FIBER16G OTHER7G TOTAL SUGAR
FAT 7G29% OF CAL
2G 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
- 35m
- Sodium
- 909mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 605mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 909MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.