Belly Full · by Amy Flanigan★ 5.0 (1)
{Vegetarian} Borscht
NUTRITION · PER SERVING80M COOK
CAL 13%·PRO 18%
CARBS 44G69% OF CAL
9G FIBER24G OTHER11G TOTAL SUGAR
FAT 6G21% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian beet soup with a sweet-tart flavor from beets and lemon, topped with fresh dill and sour cream. Earthy and beautiful, it's healthy and deeply satisfying.
mainsoupbeans🌀 blender🫕 dutch ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium roasted beets ((or boiled))
- 1 tbsp lemon juice
- small bunch fresh dill ((plus more for serving))
- 2 scallions
- 4 cloves garlic ((peeled))
- 1 tbsp granulated sugar
- pinch of salt
- 2 tbsp vegetable oil
- 1 medium sweet onion ((diced))
- 1 large carrot ((peeled and grated, about 2 cups) )
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 2 cups water
- 3 medium potatoes ((peeled and diced))
- 2 ½ cups sliced green cabbage
- 15 oz can cannellini beans
- 2 bay leaves
- salt and ground black pepper ((to taste))
- sour cream ((for serving, optional, but highly recommended))
At a glance
PER SERVING · TIME 80M
CAL 13%·PRO 18%
CARBS 44G69% OF CAL
9G FIBER24G OTHER11G TOTAL SUGAR
FAT 6G21% 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
- 30m
- Cook
- 30m
- Sodium
- 795mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 820mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 795MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.